prep time
10 min
10 min
cook time
10 min
10 min
servings
4
4
WHAT YOU'LL NEED
 |
||
| Minute Rice® Instant White Rice | ||
| 1 cup (250 mL) | ||
| 2 tbsp (30 mL) |
chili sauce |
|
| 1 tbsp (30 mL) |
soy sauce |
|
| 2 tsp (10 mL) |
cornstarch |
|
| ¼ tsp (1 mL) |
crushed red chili flakes |
|
| 1 lb (500 g) |
beef sirloin steak or flank steak, thinly sliced |
|
| 1 1/2 cups (375 mL) |
beef broth |
|
| 1 tbsp (15 mL) |
vegetable oil |
|
| 2 cups (500 mL) |
broccoli florets |
|
| 1 can (10 oz/284 mL) |
water chestnuts, sliced |
|
| 1 tsp (5 mL) |
butter |
|
| 1 |
pinch of salt |
|
INSTRUCTIONS
|
Step 1: In bowl, combine chili sauce, soy sauce, cornstarch and red chili flakes; toss with steak. |
|
Step 2: Heat oil in large skillet set over medium-high heat; stir-fry steak for 2 to 3 minutes or until browned. Add 1/2 cup (125 mL) broth; bring to boil. Reduce heat; simmer for about 1 minute or until sauce is slightly thickened. Add broccoli and chestnuts; simmer for about 3 minutes or until broccoli is tender-crisp. |
|
Step 3: Meanwhile, in saucepan, bring remaining broth, butter and salt to boil. Stir in rice and return to boil. Reduce heat to low; cover and simmer for 5 minutes. Remove from heat and stir. Cover and let stand for about 5 minutes or until water is absorbed. Fluff with fork. |
|
Step 4: Serve beef mixture on bed of rice. |
| Nutrition Facts | ||
| Per serving (1/4 recipe) | ||
| Calories |
400 |
|
| Fat |
10 g |
|
| Saturated Fat |
3.5 g |
|
| Trans Fat |
0.2 g |
|
| Cholesterol |
90 mg |
|
| Sodium |
630 mg |
|
| Carbohydrate |
33 g |
|
| Fibre |
2 g |
|
| Sugars |
3 g |
|
| Protein |
41 g |
|
WHAT'S FOR DINNER?
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