| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Beef | 4 | Servings | |
INGREDIENTS
| 1 | lb | Beef tenderloin; cut in 1/2" cubes |
| 2 | tb | Vegetable oil; more if necessary |
| 1/2 | c | Onion; diced |
| 1 | lb | Fresh broccoli; cut in flowerets |
| 1/2 | c | Chicken broth |
| 2 | tb | Soy sauce |
| 1 | ts | Cornstarch |
| 4 | md | Fresh tomatoes; cut in wedges |
INSTRUCTIONS
Brown tenderloin cubes in hot oil in wok or skillet on all sides; remove. Drain on paper towel. Cook onion in oil until tender; remove. Add to beef. Set aside. Add broccoli (along with more oil if needed). Stir-fry until broccoli is partially tender. Combine broth, soy sauce and cornstarch in small bowl. Add reserved beef and onions to broccoli; pour broth mixture over all. Stir to mix. Lower heat to simmer; simmer 5 minutes, covered. Add tomato wedges; gently mix with other ingredients. Cook until tomatoes are just heated through. Serve on a bed of rice. Yield 4 servings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8, 1998
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