Serves 4 (serving size: 1 cup stir-fry and about 1/2 cup rice)
Photo: Johnny Autry; Styling: Mary Clayton Carl
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
How to Make It
Cook rice according to the package directions.
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.
I thought this was a good base recipe. I doubled the sauce (as I do with most CL recipes), used pre-cut stir fry beef from the grocery store to save time, used pre-shredded carrot and added red pepper and bok choy to up the veggie count and increase the likelihood of left-overs :). Turned out great - my husband and 18 month old loved it.
made this for a quick lunch and it came out surprisingly well ! didn't have hoisin or green onions, but used most everything else. added ginger, garlic, and garlic chili sauce. my marinade had a couple extras like lime juice and sherry. will add to my recipe file for another last minute meal. served over a brown rice quinoa mix.
This was very good. Only changes I made were that I used left over beef which I put in at the end when I added the sauce. I also added about 1/4 tea of chili garlic sauce to the sauce - next time I might use a little more. The flavor was good, but not really spicy. Would be excellent as written if you don't like spice. I also use Trader Joe's jasmine brown rice instead of the instant. Next time I will add more broccoli - at least a cup, maybe 2. Mushrooms would be a good addition. I may use regular yellow onion, not sure why it called for red onion. I used a wok to cook it, stir-fried the veggies for a couple minutes before adding the water- then covered it for a couple of minutes. You do need water left in the pan for the sauce which thickens quite a bit.
I'm confused by the people who said this was bland or conversely too salty. Subtle but lovely flavor, not too salty at all. I switched up the veggies a bit--red peppers are a great addition--and added garlic. Very tasty and we'll be making it regularly.
Once I realized this was a 'kid-friendly' recipe, I knew I had to change a couple things to give it some seasoning. I still think the base of this is excellent, which is why I'm still giving it four stars. However, I seasoned the sirloin with salt and pepper prior to marinating it, and it comes out great if you cook it just to medium doneness. Well done really takes away from the overall dish. Also added 4 cloves of garlic to the marinade, and a couple heavy shakes of crushed red pepper to the steaming vegetables. Served over brown rice to give it some toothiness, and a tiny bit of siracha would give it some extra punch if that's what you're looking for. I'm positive that I'll be making this again. :-)
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