Ingredients:
2 Cups uncooked instant rice (brown or white is just fine)
1 3/4 cups water
1 cup beef broth
1 Tablespoon cornstarch
2 Tablespoon light soy sauce (I use light soy sauce but you can use regular if you prefer)
1 tsp brown sugar
1 Tablespoon olive oil
1 tsp ground ginger
1 lb boneless beef chuck roast, round or tip steak, thinly sliced
1 onion
salt and pepper to taste
2 cups broccoli florets, steamable or frozen is fine
Directions:
Cook rice according to package directions.
In a small bowl or large cup, mix the broth, soy sauce, brown sugar and cornstarch thoroughly until completely dissolved.
In a large skillet, heat the oil over medium-high heat and add the beef, onion, ginger and salt and pepper. Cook until browned, then add broth mixture to the pan and bring to a boil. Let simmer until sauce has thickened to your liking.
Meanwhile, heat broccoli (if using steamable or frozen) according to package directions. If using fresh broccoli, add the fresh broccoli to the skillet when you pour the broth mixture in.
Once broccoli has cooked, add broccoli to the skillet and stir to coat. Serve stir fry over warm rice and enjoy!
