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!
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.
Beef and Broccoli Bowl
Cooking Light OCTOBER 2012
- Yield: Serves 4 (serving size: 1 cup stir-fry and about 1/2 cup rice)
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
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.