Beef and Broccoli with Ginger Rice
Beef and Broccoli with Ginger Rice
Submitted by Denise Walburg
Meat and Poultry
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/4 cup Fustini's Ginger and Honey balsamic
- 1 tablespoon Fustini's Ginger Crush olive oil
- 1 1/4 pound boneless beef tip sirloin, trimmed
- 3 tablespoons Fustini's Sesame oil, divided
- 1 tablespoon garlic, pressed or minced
- 1 teaspoon chopped ginger root
- 1/4 teaspoon red pepper flakes
- 3 cups broccoli florets
- 1 medium onion, sliced into thin wedges
- 1 medium red bell pepper, cut into thin strips
- 1/2 cup beef broth
- 1 tablespoon sesame seeds
- Ginger Rice
- rice noodles for garnish
- 2 cups white or brown rice, rinsed and drained
- 1/2 cup Fustini's Ginger and Honey balsamic
Directions
- In a medium bowl, whisk together soy sauce, cornstarch, balsamic and olive oil. Cut beef into 1/4-inch thick strips. Add beef to the soy sauce mixture and mix well. Cover and refrigerate for 15 minutes to marinate.
- Remove beef from marinade, reserving both. In a large skillet, heat 2 tablespoons of Sesame oil. Add beef, garlic, ginger and red pepper flakes. Stir-fry 2-5 minutes or until no longer pink. Remove from skillet.
- In the same skillet, heat the remaining 1 tablespoon Sesame oil. Add broccoli, onion and bell pepper. Stir fry 2-4 minutes until vegetables are crisp-tender. Add beef back into skillet. Add remaining marinade and sesame seeds and stir to coat. Brint to a boil for 1 minute, stirring until sauce is slightly thickened. Serve over rice and garnish with rice noodles and additional sesame seeds.
- Cook rice according to package directions, reducing water measurements by 1/2 cup. Stir in Fustini's Ginger and Honey the last 5 minutes of cooking.
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