Ingredients
- 1 1/2 lb beef skirt steak
- 12 ounces fresh broccoli florets
- 2 green onions
- 1 medium red bell pepper
- 3 tbsp + 1 tsp minced garlic
- 1 tbsp ginger spice blend paste
- 1 cup frozen peas
- 2 cups instant brown rice
- 2 cups reduced sodium chicken broth
- 5 tbsp lite soy sauce
- 1/2 cup oyster sauce
- 1 tbsp canola oil
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1/4 tsp red pepper flakes
- 2 tbsp dry sherry
Preparation
Step 1
cut broccoli florets into bite size pieces, place in microwave on high 4-5 minutes
slice steak thinly
preheat large saute pan on medium high 2-3 minutes, place oil in pan, swirl to coat, add steak, garlic & ginger paste, cook 3-4 minutes stirring occasionally or until meat is lightly browned. combine remaining ingredients except broccoli in a small bowl until well blended.
stir in broccoli & sauce mixture bring to a boil, cook 2-3 minutes or until sauce thickens
combine in large saute pan broth, soy sauce, garlic & pepper flakes. bring to a boil on high for rice
meanwhile slice green onion thinly, cut bell pepper in half & cut into 1/4 pieces, set aside
stir rice into boiling broth & return to a boil, reduce heat to low cover & cook another 5 minutes
remove from heat, stir in peas, onions & peppers cover & let stand 5-7 minutes or until water is absorbed