• Ingredients: 26
  • Serves: 2

Shiitake-beef stir-fry with lean well-trimmed top sirloin, cut into 1/2×1/2×2-inch strips, low-sodium soy sauce, dry sherry, large garlic cloves, minced, minced peeled fresh ginger, oriental sesame oil, dried shiitake mushrooms, hot water, broccoli florets, cornstarch, vegetable oil, , additional low-sodium soy sauce.

Ingredients

  • 8 oz. lean well-trimmed top sirloin, cut into 1/2×1/2×2-inch strips
  • 2 tbsps. low-sodium soy sauce
  • 1 tbsp. dry Sherry
  • 2 large garlic cloves, minced
  • 2 tsps. minced peeled fresh ginger
  • 1/2 tsp. oriental sesame oil
  • 1 oz. dried shiitake mushrooms
  • 2 cups hot water
  • 8 oz. broccoli florets
  • 1 tsp. cornstarch
  • 1 tsp. vegetable oil
  • 2 green onions, cut into 2-inch pcs.
  • Additional low-sodium soy sauce

For panna cottas

For sauce

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch

Directions

  1. Step 1 Combine beef, 2 tablespoons soy sauce, Sherry, garlic, ginger and sesame oil in medium bowl. Cover; chill 1 to 2 hours.

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  2. Step 2 Soak mushrooms in 2 cups hot water until soft. Drain mushrooms, reserving liquid. Cut mushroom caps into quarters; discard stems.

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  3. Step 3 Combine broccoli and mushroom liquid in shallow medium saucepan. Cover and boil until broccoli is just crisp-tender, about 3 minutes.

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  4. Step 4 Using slotted spoon, transfer broccoli to plate. Boil liquid until reduced to 3 tablespoons, about 4 minutes.

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  5. Step 5 Heat vegetable oil in heavy large nonstick wok or skillet over high heat until almost smoking. Add mushrooms and stir-fry 1 minute.

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  6. Step 6 Add beef mixture and green onions and stir-fry until beef is almost cooked through, about 3 minutes.
  7. Step 7 Toss in broccoli and stir until broccoli is heated through, about 1 minute. Pour in cornstarch mixture and stir until liquid boils and thickens, about 30 seconds.

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