Beef And Vegetable Stir-Fry

• 1 1/2 Tbsp. Argo cornstarch
• 1 Tbsp. brown sugar
• 1/2 tsp. minced ginger
• 1 clove minced garlic
• pinch of red pepper
• 2 Tbsp. soy sauce
• 1 Tbsp. white vinegar
• 3/4 c. beef broth
• 2 Tbsp. dry sherry (optional)
• 1/4 c. corn oil
• 2 c. broccoli flowerets
• 1 c. sliced mushrooms
• 1 lb. lean beef, thinly sliced
• 16 cherry tomato halves

1. Combine the first 7 ingredients in a 1-pint jar.
2. Cover and shake until well mixed.
3. Add beef broth and sherry.
4. Heat oil in wok over medium heat.
5. Add broccoli and mushrooms; stir-fry for 1 minute.
6. Remove with slotted spoon.
7. Add beef; stir-fry for 1 to 2 minutes.
8. Add vegetables and broth mixture.
9. Cook for 1 minute, stirring constantly.
10. Add cherry tomatoes.
11. Serve over rice.
12. May store cooking sauce in refrigerator for up to 2 weeks or freeze for longer periods.
13. Yields 4 servings.

cornstarch, brown sugar, ginger, garlic, red pepper, soy sauce, white vinegar, beef broth, sherry, corn oil, broccoli flowerets, mushrooms, lean beef, tomato halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530088 (may not work)