Categories: Asian, Beef, Main Dish, Stir-Fry

Ingredients

• 1 (14 1/2 ounce) can beef broth, divided
• 2 1/2 cups instant rice (5-minute)
• 12 ounces lean beef, cut into thin strips (such as round steak)
• 2 teaspoons vegetable oil
• 1 large onion, cut into wedges
• 1 (8 ounce) can sliced water chestnuts, drained
• 12 already peeled baby carrots, cut in half lengthwise
• 1 cup sliced fresh mushrooms
• 1 cup frozen broccoli florets
• 1/4 cup dry sherry or 1/4 cup red wine or 1/4 cup white wine
• 2 teaspoons minced garlic
• 1 teaspoon bottled chopped ginger
• 1 -2 teaspoon low sodium soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons dark sesame oil

Directions

1. Bring 1 1/2 cups water and 1 cup of the beef broth to a boil in a medium saucepan. Add the rice, cover the pan and take the pan off the heat until ready to serve.

2. Let the vegetable oil get hot in a large nonstick skillet over medium heat.

3. Add in the onion and stir/saute for 2 minutes.

4. Add in the carrots and mushrooms to the skillet; stir/saute 1 minute.

5. Add in the bee strips and increase heat to medium-high; stir-fry for about 3 minutes.

6. Add in the water chestnuts, broccoli, sherry, garlic, ginger, and soy sauce; stir-fry 2-3 minutes.

7. Add 1/2 cup broth to the skillet.

8. Mix together the remaining 1/4 cup broth and cornstarch in a small bowl.

9. Add the mixture to the skillet along with the sesame oil.

10. Stir/saute for about 3 minutes or until the liquid thickens.

11. Serve over hot rice.

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