BEEF AND BROCCOLI

By Vanetta

Ingredients

• 1 cup(s) long-grain white rice
• 2 clove(s) garlic, crushed with press
• 1 tablespoon(s) finely chopped, peeled fresh ginger
• 3 tablespoon(s) soy sauce
• 1 pound(s) flank steak, cut in half lengthwise and thinly sliced across the grain
• 1/2 cup(s) chicken broth
• 3 tablespoon(s) dry sherry
• 1 teaspoon(s) sugar
• 3 teaspoon(s) sesame oil, coarsely chopped
• 1 tablespoon(s) cornstarch
• 1 tablespoon(s) cold water
• 1 1/2 pound(s) broccoli

Preparation

Step 1

Prepare rice as label directs.
In medium bowl, combine garlic, ginger, and 1 tablespoon soy sauce. Add beef; toss gently to coat. Set aside.
In small bowl, combine broth, sherry, sugar, 1 teaspoon sesame oil, and remaining soy sauce. In another small bowl, combine cornstarch and water. Cut broccoli florets into 1 1/2-inch pieces. Trim and peel broccoli stems; cut into 1/4-inch-thick diagonal slices. In 12-inch skillet, heat 1/2 inch water to boiling on medium-high. Add broccoli. Cook 3 minutes or until tender-crisp; drain and set aside. Wipe skillet dry. In same skillet, heat remaining 2 teaspoons oil on medium-high until hot. Add half of beef mixture; cook 1 to 2 minutes or until beef just loses its pink color throughout, stirring. Transfer beef to plate; cover with foil to keep warm. Repeat with remaining beef mixture. Add broth mixture to skillet; heat to boiling. Add cornstarch mixture and return to boiling; cook 1 minute or until sauce thickens slightly, stirring. Add broccoli; heat through. Remove from heat and stir in beef. Serve over rice.