Thursday, November 1, 2012

Cooking Light: Broccoli Beef Bowl

The folks over at Cooking Light have been so good to me - not only do I get their magazine every month - I also get surprised with cookbooks on a regular basis - LOVE IT! 

This month I found the Beef and Broccoli Bowl and knew that I had to make it. Larry loves rice - so I knew he'd like it as well. I had all my ingredients together and had made my first purchase of Hoisin Sauce! 

This recipe has you cook the beef and set it aside - then cook the veggies. It said to marinate the meat then cook the meat but save the marinade for the sauce. I think maybe I had more meat than the recipe called for because there really wasn't any marinade leftover - it was all attached to the meat though - so it still made it as a sauce.

I added some mushrooms because they were in the fridge and had a little less broccoli left than it called for - but really - it's stir fry - you can improvise.


Then you mix it all together and serve over rice - DELICIOUS!

Beef and Broccoli Bowl

Cooking Light OCTOBER 2012
  • Yield: Serves 4 (serving size: 1 cup stir-fry and about 1/2 cup rice)

INGREDIENTS

   1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1/4 cup lower-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon hoisin sauce
  • 1 (12-ounce) boneless sirloin steak, cut into thin strips
  • 2 teaspoons canola oil
  • 2 cups broccoli florets
  • 1 cup vertically sliced red onion
  • 1 cup chopped carrot
  • 1/2 cup water
  • 2 teaspoons dark sesame oil
  • 1/3 cup sliced green onions

  • PREPARATION
1. Cook rice according to the package directions.
2. Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat. 
Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove beef, reserving 
marinade. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. 
Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; 
cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade 
to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly 
heated. Sprinkle with green onions. Serve over rice.



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