I just realized that my queue of posts ran out on Friday and I missed my Monday post. Whoops. I promise I have a full queue of yummy things from Pork Butt Chile Verde to Lightened Up Spinach and Artichoke dip (and the best blueberry pancakes ever and homemade marshmallows and an interesting pizza and…more!). Until then, enjoy this super short but delicious post!
This is a super easy, fast weeknight meal that packed TONS of flavor and hit the nail of my Chinese craving right on the head.
- 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
- 2 TBS dry sherry, divided
- 2 TBS lower-sodium soy sauce, divided
- 1 tsp. sugar
- 1 lb. boneless sirloin steak, cut diagonally across grain into thin slices
- 1/2 c. lower-sodium beef broth
- 1 TBS cornstarch
- 1 TBS hoisin sauce
- 1 tsp. Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper
- 2 TBS canola oil, divided
- 1 TBS bottled ground fresh ginger
- 2 tsp. minced garlic
- 4 c. broccoli florets, chopped
- 1/4 c. water
- 1/3 c. sliced green onions
Cook rice according to directions.
While rice cooks, combine 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, and beef. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, broth, cornstarch, hoisin, and Sriracha.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.