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Great, fresh dish in
minutes...
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SAUCE: |
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½ cup |
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orange juice
(fresh is best) |
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¼ cup |
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low-sodium
chicken broth |
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¼ cup |
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soy sauce |
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2 tsp |
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toasted
sesame oil |
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2 tsp |
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cornstarch
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STIR
FRY: |
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1 lb |
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flank steak,
cut into thin strips |
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2 tsp |
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soy sauce |
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2 Tbs |
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vegetable
oil |
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3 cups |
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bite-sized
broccoli florets |
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½ cup |
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water |
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1 medium |
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bell pepper,
cored, seeded and sliced |
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8 ounce |
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can water
chestnuts, drained |
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3 cloves |
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garlic,
minced |
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1 Tbs |
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grated fresh
ginger |
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1 |
Toss steak with soy
sauce. Heat 2 teaspoons oil in 12-inch nonstick skillet
over high heat until just smoking. Add beef and cook,
stirring occasionally and breaking up clumps, until
lightly browned, about 3 minutes. ( While beef is
cooking, prepare sauce.) Transfer beef to clean bowl. |
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2 |
Add 1 more
Tablespoon of oil to pan and return to high heat until
shimmering. Add broccoli and water to pan, cover, and
cook until bright green and slightly tender, about 2
minutes. Remove lid, add bell pepper and water
chestnuts, and continue to cook until vegetables are
tender, about 3 minutes. |
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3 |
Clear center of pan
and add remaining 1 teaspoon oil, garlic, and ginger.
Cook, mashing garlic mixture into pan with back of
spatula, until fragrant, about 30 seconds. Stir in
cooked beef. Whisk sauce to recombine, add to pan and
bring to a simmer. Cook sauce until thickened, 1 to 2
minutes. Serve immediately over hot cooked rice. |
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Servings: 4 |
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Cooking Tips |
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*Be sure to slice the beef
thin against the grain to prevent it from becoming tough. |
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Recipe Source |
| Modified
from The Best 30 Minute Recipe |
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