Sunday, December 6, 2009

Beef and Broccoli with Fried Rice

Mike sampled this at our grocery store, Publix, and came home with the recipe card for me because he thought it was so good. So, I decided to give it a shot. It turned out really well and I will definitely be making this again soon.

Beef and Broccoli
12 oz fresh broccoli florets, rinsed
1 1/2 lb beef skirt steak
1 tbsp canola oil
3 tbsp minced garlic
1 tbsp ginger spice blend paste
1/2 cup oyster sauce
1/4 cup reduced-sodium chicken broth
2 tbsp brown sugar
1 tbsp cornstarch
1 tbsp lite soy sauce
2 tbsp dry sherry (I omitted)
1) Cut broccoli into bite-sized pieces; place in microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until almost desired tenderness. Meanwhile, slice steak thinly.
2) Preheat large saute pan on medium-high for 2-3 minutes. Place oil in pan; stir to coat. Add steak, garlic and ginger paste; cook 3-4 minutes or until meat is lightly browned, stirring occasionally. While steak cooks, combine remaining ingredients (except broccoli) in a small bowl until well blended.
3) Stir broccoli and sauce mixture into beef. Bring to a boil; cook 2-3 minutes or until sauce thickens and broccoli is desired tenderness.
Fried Rice
1 3/4 cups of reduced-sodium chicken broth
3 tbsp lite soy sauce
1 tsp minced garlic
1/4 tsp red pepper flakes
2 green onions, rinsed and sliced thinly
1 medium red bell pepper, rinsed and cut into 1/4" pieces
2 cups instant brown rice
1 cup of frozen green peas and carrots
1) Combine broth, soy sauce, garlic and red pepper flakes in a large saute pan. Bring to a boil.
2) Stir rice into boiling broth mixture and return to boil. Reduce heat to low; cover and cook for 5 minutes.
3) Remove from heat; stir in onions, peppers, peas and carrots. Cover and let stand for 5-7 minutes or until water is absorbed. Fluff with fork and serve.

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