is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
Tblsp cornstarch, divided
1/4 cup soy sauce, divided
1 Tblsp dry sherry
1 lb stir fry beef strips
1 cup milk
1/2 tsp hot pepper sauce or chili paste (to
your own taste)
2 Tblsp vegetable oil
1 onion, sliced
4 cloves garlic, minced
1 - 2 Tblsp minced ginger root (or 1 - 2 tsp
6 cups broccoli florets
bowl, stir together half each of the cornstarch
and soy sauce with the sherry. Add beef and
stir to coat.
a separate bowl, stir together milk, remaining
cornstarch and soy sauce and hot pepper sauce.
a wok or nonstick skillet, heat oil over high
heat and stir fry beef mixture and onion for
2 minutes or until browned.
garlic, ginger and broccoli. Stir fry for 2
in milk mixture, cook stirring often for 4 minutes
or until sauce is thickened and broccoli is
also add to the milk mixture, hoisin sauce or
oyster sauce and 2 cups of bok choy along with