KITCHENAID 12 CUP KFP750 - Manual (Page 40)

38
Beef and Broccoli Stir-Fry
2 cloves garlic
1 egg white
1 tablespoon
cornstarch, divided
2 tablespoons soy
sauce, divided
1 teaspoon dark
sesame oil
1 ⁄
4
teaspoon crushed
red pepper flakes
1 ⁄
8
teaspoon ginger
1 pound beef flank
steak, cut into
2
1 ⁄
2
-inch wide pieces
and frozen for 40-55
minutes
3 ⁄
4
cup beef broth
1 1 ⁄
2
tablespoons oyster
sauce, if desired
1 cup fresh
mushrooms
1 medium onion, cut
into halves
lengthwise
1 ⁄
2
medium head (about
8 oz.) broccoli
1 medium carrot
2 tablespoons
vegetable oil, divided
Hot cooked rice,
if desired
Position multipurpose blade in work bowl. With
processor running, add garlic through the feed
tube. Process until chopped, 5 to 10 seconds. Add
egg white, 1 teaspoon cornstarch, 1 tablespoon soy
sauce, sesame oil, red pepper, and ginger. Process
until mixed, 5 to 10 seconds. Scrape sides of bowl.
Exchange multipurpose blade for 2 mm slicing disc
in work bowl. Add beef. Process to slice. Remove to
shallow pan or large resealable food storage plastic
bag; coat beef with marinade. Refrigerate for 1 to
2 hours. Wash processor.
Meanwhile, in small bowl combine broth, oyster
sauce (if desired), remaining 2 teaspoons
cornstarch, and remaining 1 tablespoon soy sauce.
Set aside.
Position 2 mm slicing disc in work bowl. Add
mushrooms and onion in batches. Process to slice.
Cut broccoli florets from stalk; cut florets into small
pieces. Set aside. Add stalk and carrot to feed tube.
Process to slice. Set aside.
In large skillet or wok over medium-high heat, heat
1 tablespoon vegetable oil. Add beef mixture. Cook
and stir for 5 to 8 minutes, or until no longer pink,
stirring occasionally. Remove and set aside.
Heat remaining 1 tablespoon oil in skillet or wok
over medium-high heat. Add sliced vegetables and
broccoli florets; toss to coat. Cover and cook
4 minutes, stirring once. Remove lid; cook and stir
about 3 minutes longer, or until crisp-tender. Add
broth mixture; bring to a boil. Add beef mixture.
Cook and stir until thickened. Serve over hot cooked
rice, if desired.
Yield: 5 servings.
Per Serving: About 230 cal, 22 g pro, 9 g carb,
12 g total fat, 3.5 g sat fat, 35 mg chol,
560 mg sod.