My husband took today off from work to help get ready the house ready for Christmas, since we're hosting. He actually made dinner tonight while I finished up some last minute baking (posts and pics to come!). Tonight's dinner was quick, easy, and tasty! Great for a week night dinner. The recipe calls for 1 tablespoon of bottled fresh ginger. I'm not a big ginger fan, so my husband grated a tiny bit of the fresh piece of ginger that we keep in our freezer. He also used the Sriracha, which made the broccoli too spicy for my daughter, but which my son loved. So, he ate her broccoli and she ate his steak!
Cooking Light, March 2011
Total Time: 20 Minutes
2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
2 tablespoons dry sherry, divided
2 tablespoons lower-sodium soy sauce, divided
1 teaspoon sugar
1 pound boneless sirloin steak, cut diagonally across grain into thin slices
1/2 cup lower-sodium beef broth
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 teaspoon Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper
2 tablespoons canola oil, divided
1 tablespoon bottled ground fresh ginger
2 teaspoons minced garlic
4 cups prechopped broccoli florets
1/4 cup water
1/3 cup sliced green onions
1. Cook rice according to directions.
2. 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.
3. 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.
Family Rating: 1 1/2 thumbs up.