Preparation:
Slice beef across the grain into thin strips. In 10-inch skillet or wok over medium-high heat, in 1 tablespoon hot oil, stir-fry half the beef until browned. Remove; set aside. Repeat with remaining beef. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot oil, stir-fry broccoli, ginger, and garlic until broccoli is tender-crisp. Stir in soup, soy sauce, and vinegar. Heat to boiling. Return beef to skillet. Heat through, stirring occasionally. Serve over rice. garnish with herb sprigs and yellow pepper, if desired. |
