Beef and Broccoli Stir-Fry

This has been a great week for successful new meals at the Brown household.  Tonight the trend continued with a Beef and Broccoli stir fry recipe inspired by my wonderful Cooking Light subscription.  As always I altered the original recipe a little bit.  I added mushrooms, substituted barbecue sauce for the hoisin sauce and used brown rice instead of white.  The results...excellent!  Jeremy says it was his favorite meal of the week.

• Brown rice (about 4 servings)
• 2 TBS cooking sherry
• 2 TBS soy sauce
• 1 tsp sugar
• 1 pound steak, cut
• 1/2 cup organic beef broth
• 1 TBS cornstarch
• 1 TBS BBQ sauce (or hoisin sauce)
• 1/2 tsp red pepper flakes
• 2 TBS canola oil
• 1 TBS ground ginger
• 4 cloves garlic
• 4 cups broccoli florets
• 1/4 cup water
• 3/4 cup sliced green onions
• mushrooms

1. Cook rice according to directions
2. Combine 1 TBS sherry, 1 TBS soy sauce, sugar, and beef.  Stir together 1 TBS sherry, 1 TBS soy sauce, broth, cornstarch, BBQ sauce, and red pepper flakes
3. Heat 1 TBS oil in large skilled over med-high.  Add beef mixture; saute 3 minutes or until browned.  Remove beef from pan.  Add remaining TBS oil to pan.  Add ginger and garlic; cook 30 seconds, stirring constantly.  Add broccoli and 1/4 cup water; cook 1 minute.  Add onions and mushrooms; cook 1 minute.  Add broth mixture and beef mixture; cook 2 minutes or until thoroughly heated.
4. Serve over rice!