Chinese-style Beef
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Beef, Chinese | 6 | Servings |
INGREDIENTS
| 1 1/4 | lb | Boneless top sirloin |
| trimmed of fat | ||
| 1/2 | t | Ground ginger |
| 1 | t | Sugar |
| 3 | T | Soy sauce |
| 2 | t | Cornstarch |
| 1 | T | Vegetable oil |
| 1 | c | Water |
| 3/4 | c | Quick-cooking long-grain |
| rice | ||
| 1 | lb | Fresh broccoli, trimmed cut |
| into 1-inch pieces |
INSTRUCTIONS
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 5 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 13.2mg
Sodium: 438.6mg
Potassium: 261.2mg
Carbohydrates: 16.5g
Fiber: 2.2g
Sugar: <1g
Protein: 8.2g