Chinese-style beef
6 servings
Ingredients
| Quantity | 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 |
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 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.