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Rice & Beef Oriental

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Submitted by schlargenfrog

Beef and rice stir-fry with flank steak, broccoli, red bell peppers, and scallions seasoned with soy sauce and dry sherry. A quick one-skillet Asian-inspired dinner ready in 30 minutes.

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

This one-skillet beef and rice stir-fry gets dinner on the table fast. Thin strips of flank steak sear in hot oil until browned, then broccoli, red bell peppers, and scallions get a quick two-minute stir-fry before everything simmers together with the rice.

The trick here is cutting the flank steak into thin strips so it browns quickly without overcooking. Flank steak gets tough if you go past medium, so that fast 3-to-5-minute sear is your window. The dry sherry and soy sauce build an umami-rich base that the rice absorbs as it steams.

Once the rice goes in, you just cover the skillet and walk away for five minutes. The residual heat does all the cooking. When you come back, the rice is fluffy, the vegetables still have some bite, and the beef stays tender.

Pro Tips

  • Slice the flank steak against the grain for tender strips. Cutting with the grain gives you chewy, stringy pieces.
  • Get the oil smoking hot before adding the beef. A hot skillet means a brown sear, not gray steamed meat.
  • Don’t stir the vegetables too much. Two minutes is enough. You want crisp-tender broccoli, not soft mush.
  • Let the rice sit covered for the full five minutes. Peeking lets steam escape and leads to undercooked grains.

Variations

  • Swap flank steak for chicken breast strips or shrimp for a lighter version.
  • Add a splash of sesame oil and toasted sesame seeds at the end for a nuttier finish.
  • Use tamari instead of soy sauce to keep this gluten-free.

Ingredients

¾ 340.2
POUND G FLANK STEAK
cut into thin strips
2 30
TABLESPOONS ML VEGETABLE OIL
1 ½ 355
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
cut diagonally into 1inch pieces
½ 118
CUP ML SWEET RED BELL PEPPER
diced
1 ½ 355
CUPS ML WATER
2 30
TABLESPOONS ML SHERRY
dry
1 1
PACKAGE PACKAGE SEASONING
french's spice your rice beef and onions flavor, null *
1 ½ 355
CUPS ML RICE

Directions

Sauté beef in oil in large skillet until browned, about 3 to 5 minutes.

Add vegetables and stir fry 2 minutes.

Add water, sherry, soy sauce and seasoning mix.

Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 451 24% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 319mg 13%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 7%
Sugars g
Protein 50g
Vitamin A 30% Vitamin C 85%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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