1 to 2 tablespoons Sriracha (hot chile sauce, such a Huy Fong)
1 1/2 tablespoons mirin (sweet rice wine)
1 tablespoon black bean garlic sauce
2 teaspoons sugar
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons less-sodium soy sauce
1 teaspoon chili oil
1 tablespoon canola oil
4 ounces ground sirloin
1 tablespoon finely chopped garlic
2 teaspoons grated peeled fresh ginger
2 cups hot cooked long-grain white rice
8 ounces steamed Broccolini
1/4 cup fresh cilantro leaves
How to Make It
Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard towels. Cut tofu into 1-inch cubes.
Combine Sriracha and the next 3 ingredients. Combine broth and next 3 ingredients, stirring until smooth.
Heat canola oil in a large skillet over medium-high heat. Add beef; stir-fry 3 minutes. Add garlic and ginger; stir-fry 30 seconds. Add Sriracha mixture; cook 1 minute, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and Broccolini; sprinkle with cilantro.
We made this with broccoli and brown rice. It was very tasty, but if I make this in the future I will brown the tofu first, and only do 1 Tbsp. of Sriracha, as with 1.5 Tbsp. it was a bit too spicy for us. Very good!
This dish was very tasty. I added 2T of the sriracha since I like things spicy. I also added chopped up mushrooms when I sauteed the beef since I had to use them up in my fridge. I forgot to add the cilantro, but it didn't seem to matter. Served over brown rice.
We like things spicy so use 2 tablespoons of sriracha and only 1 tsp sugar. It turned out delicious! Left out cilantro as I forgot to pick it up at grocery store. Might add some chopped scallions next time as I think the flavors would go well together.
Absolutely delicious. Recommend adding a sweet, red pepper, chopped to one-inch pieces, to the beef saute just before adding the sauces. Made it more colorful, delicious healthy and filling (extra veggie, with negligible calories added)
I steamed sugar snap peas instead of broccolini, but otherwise made the recipe exactly as stated (except that I did not put any oil in the pan before cooking the meat--no need). Long grain brown rice was just right. This is very flavorful and delicious. It's spicy--fine with us, but if you don't like hot food, you'd better cut the siracha way down. The whole recipe served myself and my husband, so the
This recipe was so good and authentic that I could barely believe it had been produced in my kitchen! I left out the ground sirloin. I couldn't find broccolini so I made it once with broccoli and once with gai lan (Chinese broccoli). I served it over brown rice. It keeps very well.