Suggested Piece: 5 Qt. Gourmet Wok & 1 Qt Saucepan
Ingredients
1 tbsp cornstarch
1 tbsp low sodium soy sauce
1 tsp ginger (#1 cone)
1 garlic clove (#1 cone)
1 lb boneless sirloin steak, trimmed, cut into 1/4" crosswise strips
1 c brown rice
1 c low sodium beef broth
2 tbsp hoisin sauce
1 tsp toasted sesame oil
3 oz broccoli florets
1 yellow squash (#3 cone)
4 green onions, sliced
2 oz red cabbage (#5 cone)
Directions
Put cornstarch in a medium bowl. Add the soy sauce, ginger, and garlic, whisking to dissolve the cornstarch. Add the beef, turning to coat. Cover and refrigerate for 10 minutes, turning occasionally. Meanwhile, prepare the rice in 1 Qt Saucepan. In a small bowl, whisk together the broth, hoisin sauce, and sesame oil. Set aside. In 5 Qt Gourmet Wok cook the beef mixture over medium-high heat for 5 minutes until beef is browned on the outside. Transfer beef to a large plate. In the same wok, over medium heat, stir together the remaining ingredients. Cover and cook until Vapo-Valve clicks, reduce heat to low for 2-3 minutes. Return the beef mixture to the wok. Pour in the broth mixture, stirring to combine. Cook for 1-2 minutes, or until the broth mixture thickens, stirring occasionally. Serve over brown rice.
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