Beef and Broccoli with Asian Rice
1 tbsp sesame oil
1-1/2 lb beef skirt steak, sliced thin
4 tbsp cloves garlic, minced (divided)
1 tbsp ginger, minced
2 cups beef broth (divided)
5 tbsp soy sauce (divided)
1/4 tsp red pepper flakes
2 cups instant brown rice
1/2 cup oyster sauce
2 tbsp brown sugar
1 tbsp cornstarch
2 tbsp dry sherry
12 oz broccoli florets
1/4 cup scallions, thinly sliced
1 red bell pepper, diced
1 cup frozen green peas
Preheat a large saute pan over medium-high heat for 2–3 minutes, then add the oil, steak, 3 tbsp garlic, and ginger. Cook for 3-4 minutes, stirring frequently, until meat is lightly browned.
In a medium pot set over medium-high heat, combine 1-3/4 cups beef broth, 3 tbsp soy sauce, 2 tbsp garlic, and the red pepper flakes. Bring to a boil, then stir in the rice. Return to a boil, then reduce heat to low, cover, and cook for 5 minutes (Note: the liquid should not completely absorb just yet).
In the meantime, in a small bowl, whisk together the oyster sauce, 1/4 cup beef broth, brown sugar, cornstarch, 2 tbsp soy sauce, and the sherry.
Stir the broccoli and the sauce mixture into the beef and bring to a boil. Cook 2–3 minutes or until sauce thickens and broccoli is tender.
Stir the scallions, bell pepper, and peas into the rice, cover, and let stand 5-7 minutes or until the liquid is absorbed. Fluff with fork, then serve with the beef and broccoli.
Approximate Nutritional Values: http://www.food.com/recipe/sliced-beef-with-black-beans-chinese-broccoli-on-rice-409624