prep time
15 min
15 min
cook time
15 min
15 min
servings
4
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.
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