1 cup of long grain white rice
2 tbs + 2 tsp low-sodium soy sauce
2 tsp rice vinegar
2 cloves of finely chopped garlic
1 lb flank steak, halved lengthwise and thinly sliced crosswise
1 lb broccoli floret, cut into small florets and sliced thin
2 tbs brown sugar
1 tbs grated ginger
1 tsp cornstarch
1 tbs canoli oil
1 small red chili, sliced thin
1 thinly sliced scallions
- Cook the rice according to the package instructions.
- In a medium size bowl, whisk together 2 tsps each of soy sauce and vinegar. Stir in the garlic.
- Toss in the beef and toss to coat. Let it marinade for 5 minutes.
- In a large skillet, place the broccoli and 1/2 cup water and bring to a simmer. After about 4-5 minutes when the groccoli is bright green and tender transfer to a plate.
- Whisk together the brown sugar, ginger, cornstarch and remaining 2 tbs of soy sauce, 2 tsp vinegar and 1/4 cup water.
- Over medium-high heat, add the oil to a skillet. Toss in the beef spreading out in a single layer. Cook for a minute. Add the chili and cook until the beef is throughly cooked. About a minute or so.
- Add the sauce and simmer until it is slightly thickened.
- Add the broccoli and scallions and toss to combine.
- Serve this over the rice.
Attribution: Image & Recipe is the courtesy of Woman's Day. I found the recipe in the below issue on page 119. (Dec 2106/Jan 2017) I found the above photo on their website.
As of today's date they are offering the subscription for $0.80 an issue.
Click on the below magazine if you are interested.
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