Quick Beef With Broccoli

• 1/2 lb. lean, boneless top round steak
• 3/4 oz. sundried tomatoes packed without oil (about 10)
• 1/2 c. boiling water
• vegetable cooking spray
• 1/2 tsp. vegetable oil
• 2 c. fresh broccoli flowerets
• 1/4 c. sliced green onions
• 1 clove garlic, minced
• 2 tsp. cornstarch
• 1/4 c. plus 2 Tbsp. Chablis or other dry white wine
• 1/4 c. low sodium soy sauce
• 2 c. hot cooked rice, cooked without salt or fat

1. Trim fat from steak.
2. Slice steak diagonally across grain into thin strips.
3. Combine tomatoes and water; let stand 5 minutes. Drain; thinly slice and set aside.
4. Coat a wok or large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; stir-fry 2 minutes.
5. Remove steak from wok; set aside and keep warm.
6. Add oil to wok; place over medium-high heat until hot.
7. Add broccoli; stir-fry 3 minutes.
8. Add tomato, green onions and garlic; stir-fry 1 minute.
9. Combine cornstarch, wine and soy sauce; stir well.
10. Add cornstarch mixture and beef to wok; stir-fry 1 minute or until sauce is thickened and bubbly.
11. Serve over rice.
12. Yield:
13. 2 servings.

lean, tomatoes, boiling water, vegetable cooking spray, vegetable oil, fresh broccoli flowerets, green onions, clove garlic, cornstarch, chablis, soy sauce, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287671 (may not work)