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Beef and Broccoli with Ginger Rice

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Beef and Broccoli with Ginger Rice


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Beef and Broccoli with Ginger Rice

Submitted by Denise Walburg



  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup Fustini's Spicy Korean balsamic, (for a less spicy version, use Fustini's Ginger and Honey balsamic)
  • 1 tablespoon Fustini's Garlic 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
Ginger Rice


Step 1. 

In a medium bowl, whisk together soy sauce, cornstarch, balsamic and Garlic olive oil.  Cut beef into 1/4-inch thick strips.  Add beef to soy sauce mixture and mix well.  Cover and refrigerate for 15 minutes to marinate.

Step 2. 

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.

Step 3. 

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.

Step 4.  Ginger Rice

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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