East West Ginger Beef Stew Recipe

• 2 tbsp. vegetable oil
• 1 1/2 pound beef stew meat, cut into 1" cubes
• 3 tbsp. soy sauce
• 2 teaspoon shredded fresh ginger
• 2 med. onions, cut into thin wedges
• 2 cloves garlic, chopped
• 1 can (28 ounce.) tomatoes, undrained, coarsely minced
• 3/4 c. Pace Picante sauce
• 1/4 c. dry sherry
• 8 ounce. mushrooms, halved or possibly quartered
• 2 teaspoon sugar
• 3 c. broccoli florets
• 1 tbsp. cornstarch dissolved in 1 tbsp. water
• Warm cooked rice

Directions