5 cups fresh broccoli florets, cut into bite-sized pieces
2 carrots, thinly sliced
3 Tablespoons water
4 large green onions, chopped
2 cups hot cooked white rice
Instructions:
In a medium bowl, Mix beef, soy sauce/tamari, 2 Tablespoons of the orange juice, 1 Tablespoon of the sherry and 1 teaspoon of the cornstarch.
In a separate small bowl, combine hoisin, remaining orange juice, 2 Tablespoons sherry and 1 teaspoon cornstarch.
Heat 1 teaspoon of the sesame oil in a large skillet or wok over medium-high heat.
Add the beef and cook until lightly browned (about 2-3 minutes). Transfer to a plate and set aside.
Add the remaining 2 teaspoons sesame oil to the skillet and return to medium-high heat.
Add the ginger and cook for 30-60 seconds, or until fragrant.
Stir in the broccoli and cook for 1-2 minutes.
Add the carrots and water, cover, and simmer for 2-3 minutes or until crisp-tender.
Uncover and add in the beef and orange juice mixture.
Cook, stirring often, until thick and bubbly (2-3 minutes).
Remove from heat, add the scallions and serve over the hot rice.
Nutrition Info Per Serving: Calories 424 Total Fat 14 g Cholesterol 79 mg Sodium 561 mg Potassium 709 mg Total Carbohydrate 41 g Dietary Fiber 3 g Sugars 10 g Protein 30 g