Cooking Light has some phenomonal Asian inspired recipes. I have blogged many of them before and even mentioned how perfectly matched their suggested ingredients are for these recipes. I like "Chinese" food, but can honestly say we haven't ordered Chinese since we moved in this house about three years ago. And I think that is because I have more fun making my own. I have made Chinese food menu type dishes several times over the last few years. After having a bunch of Cooking Light Asian recipes under my belt, I feel confident about two things: they are insanely delicious, but there is never enough sauce. I know that Cooking Light has to stick to certain guidelines in order to be able to deem their recipes "light" and I am assuming they need to keep the Asian recipes under wraps when it comes to sodium content....hence, the reduced sauce volume. So for this recipe below and most others, I just double the ingredients in the marinade/sauce portion of the recipe. Totally cheating on sticking to the nutritional facts, but perfectly delicious!
Beef and Broccoli Bowl
Adapted from Cooking Light October 2012
- 1 (3 1/2-ounce) bag boil-in-bag brown rice
- 1/2 cup lower-sodium soy sauce
- 1 tablespoon cornstarch
- 2 tablespoon hoisin sauce
- 1 (12-ounce) boneless sirloin steak, cut into thin strips
- 2 teaspoons canola oil
- 2 cups broccoli florets
- 1 cup vertically sliced red onion
- 1 cup chopped carrot
- 1 cup water
- 2 teaspoons dark sesame oil
- 1/3 cup sliced green onions
1. Cook rice according to the package directions.
2. Combine soy sauce, cornstarch, and hoisin in a medium bowl.
toss to coat. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove beef, reserving marinade. 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 8 minutes or until broccoli is crisp-tender, stirring occasionally. (Place a lid on the pot and steam for about 2 of the 8 minutes if you desire softer broccoli). Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice.
Click Here for My Adapted Printable Recipe