Beef-Broccoli Stir-Fry Source: Cooking Light, March 2011 Course: Main Cuisine: Chinese Food Group: Beef Serves: 2 |
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Ingredients
| 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 |
Instructions
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. |
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