- 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice or brown 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 (you can buy it premade or you can make it yourself)
- 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 in a bowl. Stir to combine. Set aside. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, the beef broth, cornstarch, hoisin, and crushed red pepper in a small bowl.
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 green 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.
*Recipe courtesy of Cooking Light Magazine