Name: Beef and Broccoli Bowl
Yield: 4
Ingredients: 1/4 cup soy sauce; 1 Tbsp cornstarch; 1` Tbsp hoisin sauce; 12 oz boneless sirloin steak (cut into thin strips); 2 tsp canola oil; 2 cups broccoli florets; 1 cup red onion (vertically sliced); 1 cup carrot (chopped); 1/2 cup water; 2 tsp sesame oil; 1/3 cup green onion (sliced); cooked rice (for serving)

Beef and Broccoli Bowl

Servings

Ingredients

1/4 cup soy sauce
1 Tbsp cornstarch
1` Tbsp hoisin sauce
12 oz boneless sirloin steak cut into thin strips
2 tsp canola oil
2 cups broccoli florets
1 cup red onion vertically sliced
1 cup carrot chopped
1/2 cup water
2 tsp sesame oil
1/3 cup green onion sliced
cooked rice for serving

Servings

Ingredients

1/4 cup soy sauce
1 Tbsp cornstarch
1` Tbsp hoisin sauce
12 oz boneless sirloin steak cut into thin strips
2 tsp canola oil
2 cups broccoli florets
1 cup red onion vertically sliced
1 cup carrot chopped
1/2 cup water
2 tsp sesame oil
1/3 cup green onion sliced
cooked rice for serving

Instructions

Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat.
Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Serve with rice, sprinkle with green onions. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Chicken Fried Rice

Easy to make and mix up with whatever meat you have if you don't have chicken, also use whatever veggies you like. Make the rice a day ahead.

Course

Main Dish

Cuisine

chinese

Servings

Ingredients

4 Tbsp vegetable oil
3 garlic cloves minced
1 tsp fresh ginger grated
1/4 cup onion finely diced
1 cup fresh or frozen vegetables thawed
3 lg eggs lightly beaten
1 1/2 cups cooked chicken breast diced
4 cups day old cooked rice chilled and clumps seperated
3 Tbsp soy sauce
1 1/2 tsp fish sauce
1 tsp mirin
1 tsp sesame oil
1 green onion thinly sliced
1/4 cup cashews optional

Course

Main Dish

Cuisine

chinese

Servings

Ingredients

4 Tbsp vegetable oil
3 garlic cloves minced
1 tsp fresh ginger grated
1/4 cup onion finely diced
1 cup fresh or frozen vegetables thawed
3 lg eggs lightly beaten
1 1/2 cups cooked chicken breast diced
4 cups day old cooked rice chilled and clumps seperated
3 Tbsp soy sauce
1 1/2 tsp fish sauce
1 tsp mirin
1 tsp sesame oil
1 green onion thinly sliced
1/4 cup cashews optional

Instructions

In wok heat 1-2 Tbsp. on high heat until hot. Add the garlic, ginger, and onion and saute 2-3 minutes or until fragrant. Add the vegetables and cook for another 1-2 minutes or until tender. Transfer to a plate.
Add 1-2 Tbsp more oil to wok. Pour in the beaten eggs. Scramble into small pieces until cooked. Add cooked meat and saute for another minute.
Stir in the rice and break up any large pieces while tossing until heated through about 2 minutes.
Drizzle in soy sauce, fish sauce, mirin, and sesame oil, tossing to combine everything evenly. Keep stirring the fried rice until slightly toasted, about 2 minutes. Add the vegetables back in and toss to combine. Salt and pepper to taste.
Top with green onion and cashews. Enjoy!

Recipe Notes

This recipe was adapted from https://lifemadesweeter.com/perfect-fried-rice/