Recipe Yield: 4 Servings
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Ingredients: |
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4 4 oz. |
Portions Recipe Cut BreakAway Sirloin Steak |
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1 cup |
Long-grain white rice |
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1 clove |
garlic |
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1 Tbsp. |
Vegetable oil |
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1/4 Tsp. |
Salt |
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Pepper, as needed |
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2/3 cup |
Beef broth |
|
1 Tbsp. |
Cornstarch |
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2 Tbsp. |
Water |
|
1 Tbsp. |
Soy sauce |
|
1 Tsp. |
Gingerroot, finely chopped or 1/4 tsp. ground ginger |
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6 oz. |
Snow |
Instructions:
- Place frozen portions on a pre-heated flat grill (350 degrees F).
- After the portions have cooked through about half their thickenss, flip once. As the meat slices begin to cook, separate them with a spatula as desired. Beef should have an evenly brown appearance when completely when completely cooked.
- Prepare rice according to package directions. Set aside
- Peel and finely chop the garlic. Add the oil to a wok aver high heat; rotate the wok to coat the sides with oil. Add the preapred beef and garlic to the skillet. Sprinkle salt and pepper over beef, and stir in the broth. Heat to boiling over high heat.
- Mix the cornstarch, water and soy sauce. and stir into the beef mixture. Cook, stirring constantly until the mixture thickens and boils. Continue boiling 1 minute, stirring constantly. The sauce will be thin.
- Stir in the gingerroot and snow peas. Cook uncovered about 2 minutes, stirring occasionally, until pea pods are crisp-tender when pierced with a fork.
- Serve over prepared rice.
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