ORIENTAL BEEF AND BROCCOLI

INGREDIENTS
¾ pound beef top round steak
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon molasses
1 clove garlic, minced
1/8 to ¼ teaspoon crushed red pepper
1 cup thinly bias-sliced carrots
6 cups fresh broccoli flowerets
1½ teaspoons cornstarch
1 tablespoon water 

DIRECTIONS
Partially freeze meat. Thinly slice meat across the grain into bite-size
strips. Set aside. 

In a 2-quart casserole stir together soy sauce, vinegar, molasses, garlic,
and red pepper. Stir in meat. Cover and let stand at room temperature for
10 minutes. 

Cook meat mixture, covered, on 100% power (high) for 3 to 5 minutes or till
meat is no longer pink, stirring every 2 minutes. With a slotted spoon, remove
meat from casserole; set aside. Reserve juices in casserole. 

Add carrots to juices in casserole. Cook, covered, on high for 1 minute. Add
broccoli and cook 4 to 6 minutes more or till vegetables are nearly
crisp-tender, stirring every 2 minutes. 

Stir together cornstarch and water; stir into vegetables. Cook, uncovered, on
high for 2 to 3 minutes or till slightly thickened, stirring after every
minute. Stir in meat. Cook, covered, on high for 1 minute or till heated through. 

Serves 4. 

TIME
Preparation Time: 15 min.
Marinating Time: 10 min.
Cooking Time: 11 min.

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