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Stir-Fry Beef and Broccoli

Name: Stir-Fry Beef and Broccoli
Ingredients: 1 1/4 lb beef flank steak, cut into thin slices; 12 tablespoons soy sauce; 13 cloves garlic, finely chopped; 11 tablespoon grated gingerroot, if desired; 11/3 cup hoisin sauce; 11/3 cup water; 11 tablespoon cornstarch; 11/2 teaspoon crushed red pepper flakes; 12 tablespoons peanut or vegetable oil; 12 cups fresh small broccoli florets; 11 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips; 12 tablespoons water; 11/2 cup cashew halves, if desired1 In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.; 12 In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.; 13 To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.; 14 Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.

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1 1/4 lb beef flank steak, cut into thin slices
12 tablespoons soy sauce
13 cloves garlic, finely chopped
11 tablespoon grated gingerroot, if desired
11/3 cup hoisin sauce
11/3 cup water
11 tablespoon cornstarch
11/2 teaspoon crushed red pepper flakes
12 tablespoons peanut or vegetable oil
12 cups fresh small broccoli florets
11 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips
12 tablespoons water
11/2 cup cashew halves, if desired1 In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
12 In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
13 To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
14 Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.