Ingredients:
1 (14 1/2 ounce) cans beef broth, divided
2 1/2 cups instant rice ( 5-minute)
12 ounces lean beef, cut into thin strips ( such as round steak)
2 teaspoons vegetable oil
1 large onions, cut into wedges
1 (8 ounce) cans sliced water chestnuts, drained
12 already peeled baby carrots, cut in half lengthwise
1 cup sliced fresh mushrooms
1 cup frozen broccoli florets
1/4 cup dry sherry or 1/4 cup red wine or 1/4 cup white wine
2 teaspoons minced garlic
1 teaspoon bottled chopped ginger
1 -2 teaspoon low sodium soy sauce
1 tablespoon cornstarch
2 teaspoons dark sesame oil
Directions:
Bring 1 1/2 cups water and 1 cup of the beef broth to a boil in a medium saucepan.
Add the rice, cover the pan and take the pan off the heat until ready to serve.
Let the vegetable oil get hot in a large nonstick skillet over medium heat.
Add in the onion and stir/saute for 2 minutes.
Add in the carrots and mushrooms to the skillet; stir/saute 1 minute.
Add in the bee strips and increase heat to medium-high; stir-fry for about 3 minutes.
Add in the water chestnuts, broccoli, sherry, garlic, ginger, and soy sauce; stir-fry 2-3 minutes.
Add 1/2 cup broth to the skillet.
Mix together the remaining 1/4 cup broth and cornstarch in a small bowl.
Add the mixture to the skillet along with the sesame oil.
Stir/saute for about 3 minutes or until the liquid thickens.
Serve over hot rice.
Servings: 4
Time preparation: 30 min.
Time total: 42 min.