May 16, 2011

Apricot Ginger Beef and Broccoli

1/4 lbs Beef- Stir-Fry Cut
2 c Broccoli Florets
1/4 c Water
1 Tsp Canola Oil
3 Tbsp Sugar Free Apricot Preserves
1 c Rice (white or brown)
Fresh Ginger
2 Tbsp Low-sodium Soy Sauce
1 Tbsp Cilantro chopped
1/2 Tsp Carlic-Chili Sauce, such as Huy Fong

1. Place Broccoli in a microwave safe dish (or steamer).  Add the water and cover. Microwave on high for 3-4 minutes or until the florets are tender. Set aside.

2. Heat a large non-stick pan over medium-high heat.  When hot add 1/2 Tsp of Canola Oil and Beef.  Season with salt and pepper to taste.  Cook until about medium rare, about 2 minutes.

3. Move the beef to the outside of the pan and add the other 1/2 Tsp of Canola Oil.  Add the Ginger into the oil and saute until fragrant, about 1 minute.

4. Add the Apricot preserve and soy sauce, stir together and bring to a simmer.

5. Drain Broccoli and add it to the pan. Add chopped Cilantro, Garlic-Chili Sauce. Toss

I make my rice in my rice cooker so I start it before I start anything else.  The Apricot Ginger Beef and Broccoli takes only about 8 minutes.  Your rice would be cooked according to package directions and times.

1 comment: