Beef-Broccoli Stir-Fry
by Gina Jantzen

URL Source:
Source: Cooking Light, March 2011
Course: Main
Cuisine: Chinese
Food Group: Beef
Serves: 2


Jasmine rice, cooked according to instructions
2 tablespoon(s) dry sherry, divided
2 tablespoon(s) lower-sodium soy sauce, divided
1 teaspoon(s) sugar
1 pound(s) boneless sirloin steak, cut diagonally across grain into thin slices
1/2 cup(s) lower-sodium beef broth
1 tablespoon(s) cornstarch
1 tablespoon(s) hoisin sauce
1 teaspoon(s) Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper
2 tablespoon(s) canola oil, divided
1 teaspoon(s) bottled ground fresh ginger
2 teaspoon(s) minced garlic
4 cup(s) prechopped broccoli florets
1/4 cup(s) water
1 bunch(s) sliced green onions

While rice cooks, combine 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, and beef. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, broth, cornstarch, hoisin, and Sriracha.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.