Ingredients Jump to Instructions ↓

  1. 1 cup(s) long-grain white rice

  2. 2 clove(s)

  3. garlic , crushed with press

  4. 1 tablespoon(s) finely chopped, peeled fresh ginger

  5. 3 tablespoon(s) soy sauce

  6. 1 pound(s) flank steak , cut in half lengthwise and thinly sliced across the grain

  7. 1/2 cup(s) chicken broth

  8. 3 tablespoon(s) dry sherry

  9. 1 teaspoon(s) sugar

  10. 3 teaspoon(s) sesame oil

  11. 1 tablespoon(s) cornstarch

  12. 1 tablespoon(s) cold water

  13. 1 1/2 pound(s) broccoli

Instructions Jump to Ingredients ↑

  1. Prepare rice as label directs.

  2. In medium bowl, combine garlic, ginger, and 1 tablespoon soy sauce. Add beef; toss gently to coat. Set aside.

  3. In small bowl, combine broth, sherry, sugar, 1 teaspoon sesame oil, and remaining soy sauce. In another small bowl, combine cornstarch and water.

  4. Cut broccoli florets into 1 1/2-inch pieces. Trim and peel broccoli stems; cut into 1/4-inch-thick diagonal slices.

  5. In 12-inch skillet, heat 1/2 inch water to boiling on medium-high. Add broccoli. Cook 3 minutes or until tender-crisp; drain and set aside. Wipe skillet dry.

  6. In same skillet, heat remaining 2 teaspoons oil on medium-high until hot. Add half of beef mixture; cook 1 to 2 minutes or until beef just loses its pink color throughout, stirring. Transfer beef to plate; cover with foil to keep warm. Repeat with remaining beef mixture.

  7. Add broth mixture to skillet; heat to boiling. Add cornstarch mixture and return to boiling; cook 1 minute or until sauce thickens slightly, stirring. Add broccoli; heat through. Remove from heat and stir in beef. Serve over rice.


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