| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Chinese |
Chinese, Beef |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Boneless top sirloin, trimmed of fat |
| 1/2 |
ts |
Ground ginger |
| 1 |
ts |
Sugar |
| 3 |
tb |
Soy sauce |
| 2 |
ts |
Cornstarch |
| 1 |
tb |
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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