Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Quick-cooking brown rice
1 tb Plus 1 teaspoon vegetable
-oil
1 lb Beef strips for stir-fry
-(such as beef round steak)
3 ts Cornstarch, divided
2 Cloves garlic, minced
1/4 ts To 1/2 teaspoon red pepper
-flakes
1 Sweet onion, halved and
-sliced
1 Bag (8 oz.) fresh broccoli
-florets
1/2 c Stir-Fry Sauce (recipe
-follows)
1/2 c Chicken broth
1 bn (3 cups) watercress

-----------------------STIR FRY SAUCE----------------------------
1 c Reduced-sodium soy sauce
1/3 c Dry sherry
4 ts Grated fresh ginger
2 ts Sugar

1. Prepare brown rice according to package directions for 4 servings.

2. Meanwhile, heat 1 tablespoon oil in large, deep skillet or wok
over high heat until shimmering. Toss beef with 2 teaspoons
cornstarch in medium bowl. Add to skillet and cook, stirring, until
no longer pink, 1 to 2 minutes. With slotted spoon, transfer to clean
bowl.

3. Add remaining 1 teaspoon oil to skillet. Add garlic, red pepper
flakes and onion; cook, stirring, 30 seconds. Stir in broccoli and
Stir-Fry Sauce. Dissolve remaining 1 teaspoon cornstarch in chicken
broth; add to skillet and cook, stirring occasionally, until broccoli
is tender, 5 minutes.

4. Return beef to skillet with watercress and cook, stirring, 1 minute
more. Serve with brown rice. Makes 4 servings.

STIR-FRY SAUCE: Combine all ingredients in jar with tight-fitting
lid. Stir until sugar is dissolved. Refrigerate up to 2 weeks. Shake
before using. Makes
1 1/2 cups.

PER SERVING: Calories 440, Total Fat 21 g, Saturated Fat 6 g,
Cholesterol 71 mg, Sodium 1,052 mg, Carbohydrates 35 g, Protein 30 g

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