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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 (3.5-ounce) bags quick-cooking boil-in-bag rice or 4 cups hot cooked rice, cooked without salt or fat |
3/4 pound lean beef flank steak |
cooking spray |
2 teaspoons grated fresh ginger |
1 (16-ounce) package fresh broccoli florets (about 6 1/2 cups) |
1 (10 1/2-ounce) can beef consommé, divided |
1 (11-ounce) can mandarin oranges in light syrup, undrained |
1 teaspoon garlic paste |
2 tablespoons cornstarch |
3 green onions, sliced diagonally into 1-inch pieces |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Cut steak diagonally across grain into 1/8-inch-thick slices. Coat a large skillet or wok with cooking spray; heat over medium- high heat until hot. Add steak and ginger; cook 3 minutes or until steak is done. Remove steak from skillet; set aside, and keep warm.
3. Place broccoli in skillet; add 1/4 cup beef consommé. Bring to a boil; cover, reduce heat, and cook 2 to 3 minutes or until broccoli is crisp/tender.
4. Drain oranges, reserving liquid. Set oranges aside. Combine reserved orange liquid, remaining beef consommé, garlic paste, and cornstarch, stirring well. Pour over broccoli; stir in onions and steak. Cook over medium heat, stirring constantly, until slightly thickened. Gently stir in oranges. Serve over rice.
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