By Claire DiMaggio
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice and 600 ml water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 12-15 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
In a small bowl, mix together the soy sauce, rice vinegar, 1 tablespoon of water, and cornstarch. Stir until the cornstarch is fully dissolved to make the sauce mixture.
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Increase the heat to high and add the thinly sliced beef to the pan. Stir-fry for 3-4 minutes until the beef is browned. Remove the beef from the pan and set aside.
In the same pan, add another tablespoon of oil and the broccoli florets. Stir-fry for 3-4 minutes until bright green and tender-crisp.
Return the beef to the pan with the broccoli. Pour the sauce mixture over the beef and broccoli. Stir well until everything is coated and the sauce has thickened, about 1-2 minutes.
Season with salt and pepper to taste. Remove from heat and garnish with sliced green onions.
Serve the stir-fry hot over the cooked jasmine rice. Enjoy your meal!
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Asian Stir-Fry recipe is ready in 45 minutes and features Flank or sirloin steak, thinly sliced, Broccoli florets, Jasmine rice and other delicious ingredients. Contains 600 calories total.
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice and 600 ml water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 12-15 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
In a small bowl, mix together the soy sauce, rice vinegar, 1 tablespoon of water, and cornstarch. Stir until the cornstarch is fully dissolved to make the sauce mixture.
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Increase the heat to high and add the thinly sliced beef to the pan. Stir-fry for 3-4 minutes until the beef is browned. Remove the beef from the pan and set aside.
In the same pan, add another tablespoon of oil and the broccoli florets. Stir-fry for 3-4 minutes until bright green and tender-crisp.
Return the beef to the pan with the broccoli. Pour the sauce mixture over the beef and broccoli. Stir well until everything is coated and the sauce has thickened, about 1-2 minutes.
Season with salt and pepper to taste. Remove from heat and garnish with sliced green onions.
Serve the stir-fry hot over the cooked jasmine rice. Enjoy your meal!
Calories per Serving: 600
Your Rating:
