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1/3 cup water
3 Tbsp. dry sherry or sherry cooking wine
3 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. dark Asian sesame oil, optional*
1 Tbsp. vegetable oil
1 lb. boneless beef sirloin steak, cut into 2x1/8-inch strips
3 cups fresh broccoli florets
1/4 cup water
2 tsp. chopped fresh gingerroot or 1/2 tsp. ground ginger
2 tsp. minced fresh garlic
3 cups hot cooked Riceland Extra Long Grain Rice
* Dark Asian sesame oil imparts a wonderful sesame flavor when used in this recipe.
In small bowl, combine 1/3 cup water, sherry, soy sauce, cornstarch and sesame oil; stir well. Set aside. In large nonstick skillet, heat vegetable oil. Add half of beef. Cook and stir over medium-high heat until beef is no longer pink; remove from skillet. Repeat with remaining beef; remove from skillet. Add broccoli and 1/4 cup water to skillet. Cook and stir 2 minutes or until water has evaporated. Add beef, ginger, garlic and cornstarch mixture. Cook and stir until sauce is clear and thickened. Cook 1 minute. Serve over hot cooked rice. (From our "Rice Sensations" cookbook)
Serves 4
| Calories: | 400 |
| Total Fat: | 12g |
| Cholesterol: | 59mg |
| Sodium: | 902mg |
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