I agree with steponme - this recipe needed something. I prepared according to the recipe, but added extra cornstarch st the end to help thicken the sauce. And to spice it up, I added some red pepper flakes and decorated the border of my plate with sriracha sauce. And sprinkled with sesame seeds. This was quick and easy, but I'll explore other recipes next time.
More From Oxmoor House
Amount per serving
- Calories: 402
- Fat: 8.3g
- Saturated fat: 2.5g
- Protein: 25.6g
- Carbohydrate: 55.6g
- Cholesterol: 51mg
- Iron: 3.4mg
- Sodium: 609mg
- Calories from fat: 19%
- Fiber: 6.3g
- Calcium: 64mg
- 1 pound boneless sirloin steak
- 1 cup beef broth
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons dark sesame oil, divided
- 1 tablespoon minced peeled fresh ginger
- 3 garlic cloves, minced
- 4 cups broccoli florets
- 2 1/2 cups sliced onion (about 1)
- 1 cup thinly sliced carrot
- 6 cups hot cooked quick-cooking brown rice (such as Success)
- Trim fat from steak. Cut beef diagonally across grain into very thin slices.
- Combine broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until blended.
- Heat 1 teaspoon oil in a large nonstick skillet or wok over high heat. Add ginger and garlic; stir-fry 2 minutes. Add beef; stir-fry 5 minutes. Remove mixture from pan; keep warm. Add remaining 1 teaspoon oil; add broccoli, onion, and carrot. Sauté 7 minutes or until vegetables are crisp-tender. Return beef mixture to pan, and stir in cornstarch mixture; sauté 2 minutes or until thick and bubbly. Serve over rice.
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