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Recipe By: Amy Cobb

Beef with Broccoli and Mushrooms


  • 1/3 cup soy sauce
  • 2 TBSP vinegar
  • 3/4 tsp sugar
  • 1 beef bouillon cube
  • 1/3 cup water
  • 2 tsp cornstarch
  • 3/4 pound beef flank cut in 1/8 inch diagonal slices
  • 2 large garlic cloves (halved)
  • 1 large sweet onion
  • 2 1/2 cups broccoli florets
  • 1/4 pound fresh mushrooms
  • 2 1/2 TBSP oil


Mix the soy sauce, vinegar, and sugar in a bowl.
In another bowl mix bouillon cube, water, and cornstarch.
Assemble remaining ingredients.
Cook in a wok or heavy skillet, heat 1 1/2 tsp oil, add garlic and meat. Stir fry for 2 minutes (still should be slightly pink).
Remove meat and juices, discard garlic and wipe skillet.
Add 1 TBSP oil, when hot add onion and broccoli, cook for 2 minutes.
Pour in meat and juices, then pour in soy-vinegar mixture.
Stir, cover, and cook for 2 minutes.
Stir in bouillon and cornstarch mixture.
Stir, cover, and cook for 2 minutes until thick.

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