Broccoli and Beef Stir-Fry
Makes 6 servings
- 1/3 cup reduced-sodium soy sauce
- ¼ cup Maggi® Sweet Chili Sauce
- 1/4 cup water
- 1 tablespoon peeled, chopped fresh ginger
- 2 teaspoons cornstarch
- 5 cloves garlic, chopped
- 6 cups broccoli florets
- 2 tablespoons canola or extra virgin olive oil
- 12 ounces flank steak or New York steak, thinly sliced against the grain
- 1 small onion, sliced
- 1 tablespoon sesame oil
- 3 cups hot cooked rice
Combine soy sauce, sweet chili sauce, water, ginger, cornstarch and garlic in small bowl; whisk and set aside.
Bring large pot of water to boil; add broccoli. Cook for 3 minutes; strain water and set broccoli aside.
Heat canola oil in large skillet over high heat. When oil begins to shimmer, add sliced beef. Cook, stirring frequently, for about 3 minutes or until no longer pink. Remove beef from skillet; set aside with broccoli.
Place onion in skillet; cook, stirring frequently, for about 2 minutes or until golden brown. Add soy sauce mixture; cook, stirring constantly, for about 1 minute or until thick and boiling.
Add broccoli and beef; cook, stirring occasionally, until heated through.
Remove from heat; stir in sesame oil. Serve over rice.