Sweet and Sour Beef With Broccoli |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 (20 ounce) can unsweetened pineapple tidbits |
2 tablespoons cornstarch |
1 cup reduced-sodium beef broth |
1/4 cup reduced sodium soy sauce |
2 teaspoons minced fresh ginger |
1 teaspoon minced garlic |
2 1/2 cups uncooked instant rice |
2 cups fresh broccoli florets |
1/2 lb sliced fresh mushrooms |
1 medium sweet red pepper, julienned |
1 (8 ounce) can sliced water chestnuts, drained |
1 tablespoon sesame oil |
1 lb lean ground beef |
Directions:
1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, cornstarch, broth, soy sauce, ginger and garlic. Set aside.
2. Cook your rice.
3. Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink. Drain and set aside. (original instructions called for cooking veggies first, then beef. I like to do it the other way around.).
4. Add oil to pan and stir fry the broccoli, mushrooms, red pepper and water chestnuts for 3-5 minutes or until crisp-tender. Remove and set aside.
5. Put the beef back in the skillet, add the cornstarch mixture and bring to a boil. Cook for 1-2 minutes or until thickened. Stir in the reserved vegetable mixture and pineapple; heat through. Serve over rice.
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