Beef & Broccoli Stir-Fry

I got this recipe from Cooking Light  and it has quickly become a "staple meal" for Chris & I. It was in the "20-minute cooking" section and truly, it is so easy and quick. I love making stirfrys but some nights, there just isn't time to chop up millions of ingredients. Besides... have I mentioned how much I love broccoli??! :)

 

Ingredients

7 ounces long-grain white rice

2 tablespoons dry sherry, divided

3 tablespoons, divided

1 teaspoon sugar

1 pound (-ish.. the packages I've been able to find are usually closer to 3/4 lb.) boneless sirloin steak, cut diagonally across grain into thin slices

1/2 cup low-sodium beef broth

1 tablespoon cornstarch

1 tablespoon hoisin sauce (the first time I made this, I realized I didn't have any - I tossed in some sesame oil insead)

1/2 teaspoon crushed red pepper

2 tablespoons canola oil, divided

1 tablespoon bottled ground fresh ginger

2 teaspoons minced garlic

4 cups chopped broccoli florets

1/4 cup water

1/3 cup sliced green onions

Directions

1. Cook rice according to directions.

2. While the rice cooks, combine 1 tablespoon sherry, 1.5 tablespoons soy sauce, sugar, and beef. Stir together 1 tablespoon sherry, 1.5 tablespoons soy sauce, beef broth, cornstarch, hoisin, and red pepper flakes.

3. Heat 1 tablespoon oil in large skillet over medium-high heat. Add beef mixture and saute 3 minutes or until browned. Remove beef from pan. Add 1 tablespoon more of oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water and cook 1 minute. Add onions and cook 1 minute, stirring constantly. Add broth mixture and return beef to pan. Cook for 2 more minutes until beef is heated and sauce is slightly thickened.

4. Serve mixture over rice.