Ingredients
- Sauce:
- 2 tsp reduced-sodium soy sauce
- 1 tsp granualted sugar
- 1 tsp cornstarch
- 1 clove garlic, minced
- 3/4 pound boneless sirloin, cut across the grain into 1/4-in. thick slices
- 1/2 cup carrot puree
- 2 cups low-fat, reduced-sodium beef broth
- 1 Tbls reduced-sodium soy sauce
- 2 Tbls cornstarch
- 2 tsp sesame oil
- 1/2 -inch piece fresh ginger, peeled and minced
- 1 Tbls olive oil
- 1 lb broccoli, cut into florets, the stems peeled and cut into 1/2-inch thick sticks
- 1/2 cup water
- 1 cup short-grain brown rice, cooked according to the package instructions (makes 4 cups)
Preparation
Step 1
1) In a small bowl, stir together the soy sauce, sugar, cornstarch, and garlic. Add the beef and let it marinate for 20 minutes.
2) Make the sauce. In a small bowl, whisk the puree, broth, soy sauce, cornstarch, sesame oil, ginger, and garlic.
3) In a large skillet, warm the olive oil over high heat. When the pan is hot, add the beef and marinade. Cook 1-2 minutes, until the beef is well seared and no longer pink on the outside, stirring 3-4 times. Remove the meat and transfer to a bowl or plate. Reduce the heat to medium and add the broccoi to the pan. Cook 4-5 minutes, stirring occasionally.
4) Add the water and cover, cooking 2-3 minutes more, until the broccoli is tender but crisp. Pour the sauce over the broccoli. Cook 2-3 minutes more, until the sauce over the broccoli. Cook 2-3 minutes more, until the sauce thickens. Return the beef to the pan and stir well until combined. serve immediately with the prepared rice.