Ingredients
1 tablespoon soy sauce2 teaspoons cider or red wine vinegar1 garlic clove, minced1/2 teaspoon sugar1/4 pound beef top sirloin steak, cut into 1/4-inch strips1/4 cup broccoli florets1/4 cup cauliflowerets1/2 teaspoon vegetable oil1/4 cup diced green or sweet red pepper1/4 cup diced cabbage1/4 cup sliced water chestnuts2 green onions, sliced3 tablespoons beef broth1 teaspoon cornstarchHot cooked rice
Preparation
In a large resealable plastic bag or shallow glass container, combine the first four ingredients; add beef and turn to coat. Seal or cover and refrigerate for at least 10 minutes.
In a skillet or wok, stir-fry broccoli and cauliflower in oil until vegetables begin to soften. Add beef and marinade; cook on medium-high for 3 minutes. Add green pepper, cabbage and water chestnuts; stir-fry for 2-3 minutes or until the vegetables are crisp-tender. Add onions. Combine broth and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
