1 1/2poundstop sirloincut into strips for stir-fry
3tablespoonschopped garlic
1tablespoonginger paste
1/2cupsreduced-sodium stir-fry sauce
1/4cupreduced-sodium chicken broth
2tablespoonsbrown sugar
1tablespooncornstarch
2tablespoonsreduced-sodium soy sauce
Rice:
1 3/4cupsreduced-sodium chicken broth
3tablespoonsreduced-sodium soy sauce
1teaspoonchopped garlic
1medium red bell pepper
2cupsinstant brown rice
1cupfrozen green peas
1/4cupsliced green onions
1tablespoonbutter
Instructions
For the beef and broccoli:
Cut broccoli into bite-sized pieces. Steam in a small amount of water until crisp tender but not completely cooked.
Preheat a large saute pan on medium high heat for 2-3 minutes. Place oil in pan, then add steak, garlic and ginger paste.; cook and stir 3-4 minutes or until lightly browned. While steak cooks, combine remaining ingredients, except broccoli in a small bowl until well blended.
Stir broccoli and sauce mixture into beef. Bring to a boil; cook 2-3 minutes or until sauce thickens and broccoli is tender. Serve with fried rice.
For the fried rice:
In a medium saute pan saute red pepper in butter until soft. Remove from pan and set aside.
In a large saute pan combine broth, soy sauce and garlic. Bring to a boil on high. Stir in rice and return to a boil. Reduce heat to low, cover and cook 5 minutes. Remove from heat and stir in peas, green onions and red peppers. Cover and let stand 5-7 minutes or until broth is absorbed. Fluff with fork and serve.
Notes
For a change, stir in sliced water chestnuts to the beef with the sauce.