Oriental Beef and Broccoli

 Oriental beef and broccoli

2 pounds lean round steak 

¼ cup soy sauce

2 cloves garlic, minced

1 (1½ pound) bunch fresh broccoli

Vegetable cooking spray

1 teaspoon oil

1 beef-flavor bouillon cubes

1¼ cup boiling water

1 (4 ounce) can mushroom stems and pieces, drained

1 tablespoon cornstarch

2 tablespoon water

4 cups hot cook rice

Trim excess fat from steak. Partially freeze steak; slice across the grain into 3x1/4 inch strips. Combine meat, soy sauce, and garlic in a medium bowl; stir well, and set aside. 

Trim off large leaves of broccoli; remove tough ends of lower stalks, and wash thoroughly. Cut broccoli stems from buds, separate buds into small sections, and slice stem diagonally into ¼ inch pieces. Set broccoli aside.

Coat a wok with cooking spray; allow to heat at medium high for 2 minutes. Pour oil around the top of the wok. Add meat mixture to wok, and stir-fry to desired doneness. Remove from the wok and set aside.

Dissolve bouillon cubes in boiling water. Add broccoli, bouillon mixture, and mushrooms to wok; bring to a boil. Cover, reduce heat to low and simmer for 4 minutes or until broccoli is crisp-tender. Dissolve cornstarch in 2 tablespoons of water; stir into broccoli mixture. Return meat mixture to wok; stir-fry until thoroughly heated and slightly thickened. Serve with rice. Yield: 8 servings.