Jennifer’s Special Stir-fry

1 cup long-grain rice
12 ounces beef sirloin for “stir-fry”*
1 tablespoon Asian (toasted) sesame oil
1 tablespoon plain vegetable oil
1 cup thinly sliced carrots (about 2 to 3 carrots or 10 to 15 baby carrots)
1 tablespoon bottled minced garlic (or 5 cloves, minced)
1 package (12 ounces – about 3 cups) broccoli florets
1 cup finely chopped celery (about 2 stalks)
1 tablespoon reduced-sodium soy sauce, or to taste
2 teaspoons black bean sauce, or more to taste*
1/2 cup water
2 tablespoons cornstarch

Bring 2 cups water to a boil over high heat, add rice and cook according to package directions, about 17 minutes.

Meanwhile, place both the sesame and vegetable oils in a 12-inch, extra-deep, nonstick skillet and heat on medium. Add beef and cook until no longer pink, about 3 minutes. Meanwhile, slice carrots, adding to skillet as you cut.

Add garlic and broccoli. Cook and stir until broccoli is bright green, about 5 more minutes. Reduce heat to medium-low. Add celery, soy sauce and black bean sauce.

Combine water and cornstarch in a small jar with a tight-fitting lid. Shake well and pour into skillet. Stir and cook until stir-fry mixture thickens slightly. (It should be slightly saucy.) Remove from heat and serve at once over steamed rice.

* Notes

Can’t find sirloin already cut for stir-fry? Use 12 ounces of sirloin steak and cut into 1/4-inch strips, cutting cross-wise against meat fibers.

Black bean sauce, an Asian condiment, is typically in supermarkets near soy sauce.

Approximate Values Per Serving: 512 calories (37% from fat), 21 g fat (6 g saturated), 62 mg cholesterol, 26 g protein, 54 g carbohydrates, 4 g dietary fiber, 282 mg sodium

Print this recipe:

• Print Full-Page Recipe with Color Image
• Print Full-Page Recipe without Image (black & white)
• Print Compact Recipe (without image or nutrition information)
• Print with Large Type (without image or nutrition information)