|2 oz||dry red wine|
|4 T||soy sauce (Angostura is lower sodium)|
|2 T||ginger root, minced|
|5 cloves||garlic, minced|
|one+ lb.||boneless round steak, cut into thin strips|
|3 T||vegetable oil|
|one C||scallions (green onions), sliced|
Place beef in a gallon ziplock baggie. Combine wine, soy sauce, ginger, garlic and habanero. Pour marinade into baggie over beef. Seal the bag, squeezing all the air out. Do not refrigerate -- turn occasionally, making sure beef is evenly coated with marinade, for one hour.
When beef has marinated almost one hour, blanche broccoli stems, drain and set aside.
Remove beef from bag. Add enough water to make remaining marinade one third cup. Pour into a small saucepan and heat to near boiling. Add cornstarch and stir until dissolved. Set aside.
Heat wok over highest heat, add oil, wait one minute for oil to heat, and then add beef. Stir fry until beef is brown and remove with a slotted spoon. Add broccoli and stir fry until broccoli flowerlets are not quite done.
Return beef and marinade mixture to hot wok and stir until sauce thickens. About 8 Servings
|Sodium content in milligrams|
|2 oz||dry red wine||2|
|4 T||Angostura soy sauce||960|
|one pound||round steak||296|
|one C||green onions (scallions)||16|
|Recipe total = 1546 mg|
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