 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Brown bean sauce can be found on the ethnic aisle at the grocery. Try serving this colorful dish over rice. Ingredients:
1 (1-pound) flank steak, trimmed and cut in half lengthwise |
cooking spray |
5 cups broccoli florets |
3 tablespoons water |
3/4 cup beef broth |
1 tablespoon cornstarch |
3 tablespoons spicy brown bean sauce (such as house of tsang) |
2 teaspoons minced peeled fresh ginger |
1 teaspoon dark sesame oil |
1 (11-ounce) can mandarin oranges, un-drained |
Directions:
1. Cut steak diagonally across grain into thin slices. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add half of meat, and stir-fry 2 minutes; remove meat from pan, and keep warm. Repeat procedure with remaining meat. Add broccoli to pan; sprinkle with water. Cover and cook 3 minutes or until crisp-tender.
2. Combine broth and next 4 ingredients, stirring well with a whisk. Drain oranges, reserving 1/4 cup liquid; stir liquid into broth mixture.
3. Add meat and broth mixture to broccoli; cook, stirring constantly, until thick. Gently stir in oranges.
|
|