Week 5: Broccoli Beef

Source: Cooking Light, March 2011
Overall Impression: Good weeknight meal
It was ... not as fast as they claimed, but still a quick dish and both the hubby and daughter liked.  Down side is that it only makes 4 servings, so no leftovers.

Broccoli Beef
Time = 30 min
Servings = 4

Ingredients:
2 cup water
1 teaspoon salt

1 cup uncooked white rice
2 tablespoons dry sherry, divided
2 tablespoons soy sauce, divided
1 teaspoon sugar
1 - 1 1/2 lbs stew meat*
3/4 cup water, divided
1 1/2 tablespoons cornstarch
1 tablespoon hoisin sauce
1 teaspoon hot chili sauce (optional)
2 tablespoons olive oil
3 green onions, sliced, whites and greens separated
2 garlic cloves, minced
1 tablespoon bottled fresh ginger
4 cups broccoli florets

Directions:
In a sauce plan, bring 2 cups water and salt to boil.  Add rice, cover and simmer on low while you prepare the broccoli beef.

In a bowl, mix 1 tablespoon sherry, 1 table spoon soy sauce, sugar and beef together.  Let sit.

In another small bowl, mix remaining sherry and soy sauce with 1/2 cup water, cornstarch, hoisin sauce and chili sauce.

In a large skillet, heat olive oil over medium high heat.  Add green onion whites (scallions) and saute for 1 minute.  Add garlic and ginger; saute for 1 minute.  Add broccoli florets.  Cover and let cook for 5 minutes.

Stir in beef and juices.  Cover and let cook for 5 minutes.  Remove lid and continue cooking for another 5 minutes.

Stir in the cornstarch mixture and green parts of the green onions.  Keep stirring until you reach your desired consistency.  Serve over rice.

* You can use any beef.  Just cut it to bite-sized pieces before adding to the marinade.