prep time
15 min

cook time
15 min

servings
4

WHAT YOU'LL NEED


Minute Rice Jasmine Rice
2 pouches (125 g)
2 tbsp (30 mL)		soy sauce
2 tbsp (30 mL)		honey
1 tbsp (15 mL)		ketchup
1 tbsp (15 mL)		rice wine vinegar
2 tbsp (30 mL)		vegetable oil
3/4 lb (12 ounces)		beef sirloin, thinly sliced
4 tsp (20 mL)		finely chopped ginger
1/2 tsp (2 mL)		pepper
2 cups (500 mL)		chicken broth
2 1/2 cups (625 mL)		small broccoli florets
2 tbsp (30 mL)		sesame seeds
2 tbsp (30 mL)		finely chopped green onion

INSTRUCTIONS

Step 1: Remove rice from pre-portioned pouch; set aside. Whisk soy sauce with honey, ketchup and rice wine vinegar until combined

Step 2: Heat oil in a large nonstick skillet over medium-high heat. Add beef, ginger and pepper. Cook, stirring occasionally, for 1 to 2 minutes or until starts to brown. Stir in soy sauce mixture; bring to a boil. Cook for 30 seconds to 1 minute. Transfer to a bowl; keep warm

Step 3: Stir in broth; bring to a boil. Add rice. Reduce heat, cover and simmer for 10 minutes, adding broccoli in the last 3 minutes of cooking. Remove is absorbed

Step 4: Stir beef into rice. Garnish with green onions and sesame seeds. Serve immediately

Tips:

Serve with hot sauce for those who like it spicy.

Make thinly slicing beef easy by slightly freezing the meat first.