STIR-FRIED BEEF WITH BROCCOLI

      (Low calorie version)

Debbie Dobyns

1 lb. flank steak           1/4 cup water

2 Tbsp. soy sauce           1 beef bouillon cube, mashed

1 Tbsp. sherry              1 Tbsp. salt

1 tsp. sugar                1 bunch broccoli, cut into

1 garlic clove, minced        flowerettes

1 Tbsp. cornstarch          1 cup (2 ribs) thinly sliced

1 Tbsp. salad oil             celery

1 Tbsp. pimiento, cut into strips (optional)

 

Cut flank steak into thirds, lengthwise. Freeze about 30 mins. for easier slicing. Slice steak across the grain into very thin diagonal pieces. Set aside.

 

In medium bowl combine soy sauce, sherry, sugar and garlic until smooth. Add beef and toss until well coated; marinate for 30 mins. In small cup combine cornstarch, water and bouillon cube.

 

In large saucepan bring 3 quarts of water and 1 Tbsp. salt to a boil. Blanch broccoli flowerettes for 1 min. Then add celery and continue to blanch for 1 more min. Drain and set aside.

 

In medium skillet heat oil until hot but not smoking. Add beef and cook, stirring quickly and frequently (stir-fry) until beef loses its pink color, about 3 mins.  Stir in

cornstarch mixture and cook 1 min. Add blanched vegetables and pimiento and cook for 1 min. more or until mixture is hot. Makes 4 servings, about 240 calories each.

 

STUFFED FLANK STEAK

Lu Ann Beavers

1 flank steak (about 1 lb.)

4 cups dry bread crumbs

3 Tbsp. finely chopped onion

Hot water or stock to moisten--1 bouillon cube in 1 cup water

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. poultry seasoning

thyme or sage to taste (sage 1 dash)

butter

 

Combine bread, onion, seasonings; add butter and liquid to moisten. Toss gently to mix. Spread scored steak with dressing. Fold edges together, fasten with skewers and lace with string. Brown steak on all sides in hot fat, add 1/2 cup water, cover tightly, and simmer slowly for 1 1/2 hours.

 

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