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Ingredients
Serves Tool
Serves To:USMetric| 2 | Teaspoon(t) | cornstarch | |
| 1/4 | Cup(c) | stir fry sauce with ginger and garlic | |
| 3 | Cup(c) | fresh broccoli florets | |
| 1 | medium onion, thinly sliced | ||
| 1/2 | Pound(lb) | beef flank steaks, sliced for stir fry | |
| 1 | Teaspoon(t) | light sesame oil | |
| 2 1/2 | Cup(c) | water | |
| 2 | Cup(c) | uncooked instant rice |
Preparation
Cook rice in 2 cups water as directed on package, omitting margarine and salt. Meanwhile, heat oil in large nonstick skillet or wok over high heat until hot. Add beef and onion. Cook 3 to 5 minutes, or until beef is lightly browned, stirring occasionally. Stir in broccoli, stir fry sauce and 1/4 cup water. Reduce heat to medium. Cover and cook 4 minutes, or until broccoli is crisp tender, stirring occasionally. In measuring cup or small bowl, combine 2 teaspoons water and cornstarch and blend well. Add to skillet. Cook and stir about 1 minute or until thickened. Serve over rice.