1 tbsp. soy sauce
2 tsp. cider or red wine vinegar
1 garlic clove, minced
1/2 tsp. sugar
1/4 lb. sirloin steak, cut into 1/4-in. strips
1/4 cup broccoli florets
1/4 cup cauliflowerets
1/2 tsp. vegetable oil
1/4 cup diced green or sweet red pepper
1/4 cup diced cabbage
1/4 cup sliced water chestnuts
2 green onion, sliced
3 tbsp. beef broth
1 tsp. cornstarch
Hot Cooked Rice
In a large resealable plastic bag or shallow glass container, combine the first 4 ingredients; add beef and turn to coat. Seal or cover and refrigerate for at least 10 minutes.
In a skillet or wok, stir-fry broccoli and cauliflower in oil until vegetables begin to soften.
Add beef and marinade; cook on medium-high for 3 minutes.
Add green pepper, cabbage and water chestnuts; stir-fry for 2-3 minutes or until the vegetables are crisp-tender.
Add onions.
Combine broth and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over rice.
Yield: 1 serving
