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Beef and Broccoli Bowl

Photo: Johnny Autry; Styling: Mary Clayton Carl
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

Nutrition Information

  • calories 311
  • fat 9.3 g
  • satfat 2 g
  • monofat 3.9 g
  • polyfat 2 g
  • protein 23.5 g
  • carbohydrate 32.5 g
  • fiber 3 g
  • cholesterol 36 mg
  • iron 3.2 mg
  • sodium 529 mg
  • calcium 71 mg

How to Make It

  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.