*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Main dish                        Beef
                 Sauces                           Ethnic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Tender boneless beef, such
                         - as sirloin, cut crosswise
                         - into scant 1/4 inch slices
    1 1/2   tb           Sesame seeds
    1       lg           Broccoli stalk
      1/2                Yellow bellpepper, thinly sl
      1/2   c            Canned beef broth
    2       tb           Soy sauce
    1       tb           Ginger, peeled, minced
    1       lg           Garlic clove
    1       t            Cornstarch
      1/4   ts           Dried crushed red pepper
    3       tb           Vegetable oil
   Combine beef strips with 1-1/2 tablespoons sesame seeds in small bowl. Toss
   to coat well.  Cut florets off broccoli stalk. Peel stalk and thinly slice
   crosswise.  Combine broccoli florets and stalk with yellow pepper in medium
   bowl.  Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red
   pepper in small bowl until cornstarch dissolves.
   Heat 1-1/2 tablespoons oil in wok or heavy large skillet over high heat.
   Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon,
   transfer beef to plate. Heat remaining 1-1/2 tablespoons oil in wok. Add
   broccoli and peppers and cover wok.  Add beef and accumulated juices from
   plate.  Simmer until sauce thickens, stirring occasionally, about 1 minute.
   Transfer beef mixture to platter.  Sprinkle with toasted sesame seeds if
   desired and serve.
   SOURCE: January 1992, Bon Appetit.
   Shared by Cate Vanicek
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