Recipe by ratherbeswimmin'
This comes from Desperation Dinners. It is very fast to put on the table and my family liked it.
Top Review by bullwinkle
We liked this dish. It tasted better than some we have had at a Chinsese restaurant. I liked the flavor the beef broth gave to the rice. Plus teh fact it was very easy to prepare. Thanks NurseDi. Bullwinkle
- 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 See How It's Made
- 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.
- Let the vegetable oil get hot in a large nonstick skillet over medium heat.
- Add in the onion and stir/saute for 2 minutes.
- Add in the carrots and mushrooms to the skillet; stir/saute 1 minute.
- Add in the bee strips and increase heat to medium-high; stir-fry for about 3 minutes.
- Add in the water chestnuts, broccoli, sherry, garlic, ginger, and soy sauce; stir-fry 2-3 minutes.
- Add 1/2 cup broth to the skillet.
- Mix together the remaining 1/4 cup broth and cornstarch in a small bowl.
- Add the mixture to the skillet along with the sesame oil.
- Stir/saute for about 3 minutes or until the liquid thickens.
- Serve over hot rice.