Vegetable-Beef Stir Fry

• 3/4 lb boneless beef sirloin, cubed
• 3 teaspoons vegetable oil, divided
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 cups julienned carrots
• 6 cloves garlic, minced
• 1 tablespoon cornstarch
• 3/4 cup beef broth
• 1/3 cup sherry wine
• 1 tablespoon water
• 1 tablespoon soy sauce
• 1/2 - 1 teaspoon fresh grated ginger
• 2 medium tomatoes, cut into wedges
• hot cooked rice

1. In a big skillet or wok, heat 2 teaspoons of oil until hot.
2. Stir-fry steak until no longer pink; remove steak but keep warm.
3. In the same pan, heat the rest of the oil; add the next 4 ingredients and stir-fry until veggies are crisp-tender; remove from heat.
4. In a mixing bowl, add cornstarch, broth, sherry, water, soy sauce and ginger; stir until smooth.
5. Return beef to the pan with the veggies; stir in cornstarch mixture.
6. Bring mixture to a boil; cook and stir for 2 minutes or until thickened.
7. Add tomatoes and cook until heated through.
8. Serve over rice.

boneless beef sirloin, vegetable oil, broccoli florets, cauliflower florets, carrots, garlic, cornstarch, beef broth, sherry wine, water, soy sauce, ginger, tomatoes, rice

Taken from www.food.com/recipe/vegetable-beef-stir-fry-54861 (may not work)