Beef & Broccoli

By gilligan1963

Ingredients

• 1 cup long-grain white rice
• 2 cloves garlic, crushed with press
• 1 Tbsp finely chopped, peeled fresh ginger
• 3 Tbsp soy sauce
• 1 lb. flank steak
• 1/2 cup chicken broth
• 3 Tbsp dry sherry
• 1 tsp sugar
• 3 tsp sesame oil
• 1 Tbsp cornstarch
• 1 Tbsp water
• 1 1/2 lbs. broccoli

Preparation

Step 1

Prepare rice as label directs.

In medium bowl, combine garlic, ginger, and 1 Tbsp soy sauce. Add beef; toss gently to coat. Set aside.

In small bowl, combine broth, sherry, sugar, 1 tsp sesame oil, and remaining soy sauce. In another small bowl, combine cornstarch and water.

Cut broccoli florets into 1½-inch pieces. Trim and peel broccoli stems; cut into ¼-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 tsp 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.