Ingredients
1/2 cup thinly sliced onion2 tablespoons chopped green onion2 garlic cloves, minced2 teaspoons olive oil1 pound beef top sirloin steak, cut into thin strips1/3 cup white wine or beef broth3 cups broccoli florets2 cups sliced fresh mushrooms1 tablespoon cornstarch1/8 teaspoon pepper1 cup beef broth2 tablespoons balsamic vinegarHot cooked rice, optional
Preparation
In a large nonstick skillet or wok, stir-fry the onion, green onion and garlic in oil over low heat until tender. Add beef; stir-fry over medium heat for 5-7 minutes or until meat is no longer pink and onions are golden. Using a slotted spoon, remove meat and onions; set aside.
Add wine or broth to the pan; stir to loosen browned bits. Add broccoli and mushrooms; stir-fry over high heat until broccoli is tender. In a bowl, combine cornstarch and pepper; stir in broth and vinegar until smooth. Add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and onions; heat through. Serve over rice if desired.
