Prep 30 mins
Cook 12 mins
This comes from Desperation Dinners. It is very fast to put on the table and my family liked it.
- 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
- 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.
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