Chinese-Style Beef
Yield
6 servingsPrep
10 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
beef, sirloin steak
boneless, fat trimmed off |
|
| ½ | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
sugar
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
water
|
|
| ¾ | cup |
rice, quick cooking
long-grain |
* |
| 1 | pound |
broccoli florets
fresh, trimmed, cut into 1 inch pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
beef, sirloin steak
boneless, fat trimmed off |
|
| 2.5 | ml |
ginger
ground |
|
| 5 | ml |
sugar
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
cornstarch
|
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
water
|
|
| 177 | ml |
rice, quick cooking
long-grain |
* |
| 453.6 | g |
broccoli florets
fresh, trimmed, cut into 1 inch pieces |
|
Directions
With a sharp knife, cut the steak diagonally across the grain into thin slices.
In a medium bowl, mix together the ginger, sugar, soy sauce, and cornstarch.
Add the meat strips and toss to mix well.
Let stand for 5 to 10 minutes.
In a 10 inch skillet, heat the oil over high heat until hot.
Add the meat mixture.
Cook, stirring, over high heat, until the meat loses its redness, 5 to 6 minutes.
Remove to a plate.
Add the water, rice, and broccoli to the skillet and heat to boiling.
reduce the heat to medium-low, cover, and simmer for 5 to 6 minutes, or until the broccoli is tender.
Return the meat to the skillet and heat to boiling, stirring often.
Reduce the heat and simmer, stirring, for 1 minute.
