Stir Fry Combo - Impressive Dinner in a Snap!

This easy and quick weeknight dinner made with shrimp and beef stir-fried with broccoli, red pepper strips, water chestnuts, baby corn and carrots is a real pleaser.The cornstarch-thickened sauce goes with any stir-fried veggies or meats and is a well balanced blend of rice vinegar, soy sauce and sesame oil.

• 1/4 cup chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper
• 1 tablespoon canola oil, divided
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced garlic
• 1 pound peeled and deveined large shrimp
• 1 pound beef steak sliced thin on the bias
• 1/4 teaspoon salt
• 4 cups broccoli florets
• 1 cup sliced onion

Cut the steak and place in a bowl with the 1 tablespoon soy sauce, sugar and cornstarch. Set aside.

Combine ¼ cup broth, rice vinegar, sesame oil, 1 tablespoon of soy sauce  and crushed red pepper in a separate bowl and set aside.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan and stir-fry about 1 minute. Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove mixture from the pan.

Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion and stir-fry 4 minutes or until broccoli is crisp-tender. Add beef/shrimp  mixture and broth mixture to pan; cook 1 minute add more cornstarch as a thickener if needed, stirring constantly.

Serve with rice… impressive dinner in a snap!