This quick and easy-to-make beef and broccoli stir-fry will become a family favourite.

  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 4 servings

Ingredients

  • 1 cup (250 mL) Minute Rice® Instant White Rice
  • 2 tablespoons (30 mL) chili sauce
  • 1 tablespoon (15 mL) soy sauce
  • 2 teaspoons (10 mL) cornstarch
  • 1/4 teaspoon (1 mL) crushed red chili flakes
  • 1 lb (500 g) beef sirloin steak or flank steak , thinly sliced
  • 1 tablespoon (15 mL) vegetable oil
  • 1 1/2 cup (15 mL) beef broth
  • 2 cups broccoli florets
  • 1 can ( 10 oz/284 mL) water chestnuts , sliced
  • 1 teaspoon (5 mL) butter

Method

In bowl, combine chili sauce, soy sauce, cornstarch and red chili flakes; toss with steak.

Heat oil in large skillet set over medium-high heat; stir-fry steak for 2 to 3 minutes or until browned. Add 1/2 cup (125 mL) broth; bring to boil. Reduce heat; simmer for about 1 minute or until sauce is slightly thickened. Add broccoli and chestnuts; simmer for about 3 minutes or until broccoli is tender-crisp.

Meanwhile, in saucepan, bring remaining broth, butter and salt to boil. Stir in rice and return to boil. Reduce heat to low; cover and simmer for 5 minutes. Remove from heat and stir. Cover and let stand for about 5 minutes or until water is absorbed. Fluff with fork.

Serve beef mixture on bed of rice.

 

Nutritional facts Per serving

  • Fibre 2 g
  • Sodium 630 mg
  • Sugars 3 g
  • Protein 41 g
  • Calories 400
  • Total fat 10 g
  • Cholesterol 90 mg
  • Saturated fat 3.5 g
  • Total carbohydrate 33 g
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Food

Szechuan-Style Beef and Broccoli

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