- 2 1 1/2-inch-thick New York strip steaks, cut into 1-inch pieces
- 2 teaspoons dried minced onion
- 1/4 teaspoon minced garlic
- 1 tablespoon soy sauce (optional)
- 2 cups white rice
- 4 cups water
- 2 tablespoons vegetable oil
- 1/2 cup canned sliced bamboo shoots, drained
- 1/2 cup canned sliced mushrooms, drained (optional)
- 1/4 cup chopped green onion
- 1/2 green bell pepper, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- 3 tablespoons soy sauce
- 1 cup broccoli florets
- 1/4 cup sugar snap peas (optional)
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1/2 (10 fluid ounce) bottle oyster sauce
- 1/4 cup chopped green onion
- Place steak in a bowl; top with minced onion, garlic, and 1 tablespoon soy sauce. Stir to coat.
- Bring rice and 4 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Heat vegetable oil in a skillet over medium heat; cook and stir bamboo shoots, mushrooms, 1/4 cup green onion, green bell pepper, red pepper flakes, and 3 tablespoons soy sauce in the hot oil until green bell pepper is slightly tender, 4 to 5 minutes. Add steak, broccoli, and sugar snap peas; cook until beef is browned and no longer pink in the center, about 10 minutes.
- Whisk cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved. Heat oyster sauce in a saucepan over medium-low heat; slowly stir in cornstarch mixture until sauce is thickened, 3 to 5 minutes. Stir oyster sauce mixture into steak mixture; sprinkle with 1/4 cup green onions. Cook steak mixture until sauce is thickened, 7 to 8 minutes. Serve over rice.
05/10/2018
recipepes.com
Fun Karnal (Beef and Broccoli), recipe
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455 calories
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