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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This was our dinner yesterday, even my mother-law liked it...thats a first. Ingredients:
1/4 cup chicken broth |
3 tablespoons dry sherry or 3 tablespoons chicken broth |
1/2 cup orange juice |
2 tablespoons soy sauce |
1 tablespoon grated fresh ginger |
2 teaspoons cornstarch |
1 teaspoon toasted sesame oil |
1/2 teaspoon crushed red pepper flakes |
3/4 lb beef sirloin, trimmed of all visible fat,cut in 1/4 inch strips |
2 teaspoons olive oil |
1 bunch broccoli, cut into florets |
1 bunch scallion, cut into 1/4 inch thick diagonal slices |
3 cloves garlic, minced |
2 cups cooked basmati rice |
Directions:
1. In a medium bowl, combine the broth, sherry or broth, orange juice, soy sauce, ginger, cornstarch, sesame oil and red pepper flakes.
2. Add the beef, tossing to coat.
3. Let stand for 10 minutes.
4. Heat 1 tsp.
5. of the oil in a large skillet over medium high heat.
6. Add the beef to the skillet; reserve the marinade.
7. Cook the beef, stirring, for 3 minutes, or until browned.
8. Remove to a plate.
9. Add the remainder 1 tsp.
10. oil to the skillet.
11. Add the broccoli, scallions, and garlic; cook, stirring for 2 minutes.
12. Add 2 tablespoons water.
13. Cover and cook for 2 minutes, or until the broccoli is tender-crisp.
14. Add the reserved marinade and cook, stirring for 3 minutes or until the mix.
15. Boils and thickens slightly.
16. Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through.
17. Serve over the rice.
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