Chinese-style beef

Yield: 6 servings

Measure Ingredient
1¼ pounds Boneless top sirloin, trimmed of fat
½ teaspoon Ground ginger
1 teaspoon Sugar
3 tablespoons Soy sauce
2 teaspoons Cornstarch
1 tablespoon Vegetable oil
1 cup Water
¾ cup Quick-cooking long-grain rice
1 pounds Fresh broccoli, trimmed, cut into 1-inch pieces

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.

[THE EVENING SUN; October 31, 1990] Posted by Fred Peters.

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