Imperial Beef and Scallops

Beef, vegetables and scallops served over rice make for a delicious Asian style dinner, that can be made ready in just 30 minutes!

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  • prep time 30 min
  • total time 30 min
  • ingredients 14
  • servings 4
 

Ingredients

4
cups hot cooked rice
1/2
lb. fresh or frozen scallops, thawed, cut in half if large, rinsed, drained
1
tablespoon cornstarch
2
teaspoons sugar
1/4
cup dry sherry
2
tablespoons soy sauce
1
tablespoon oyster sauce
1
tablespoon oil
3/4
teaspoon grated gingerroot
1
garlic clove, minced
1/2
lb. beef top sirloin or round steak, cut into 2x1/2x1/4-inch strips
1/2
cup beef broth
2
cups Green Giant™ Frozen Broccoli Cuts (from 1-lb. pkg.)
1
(8-oz.) can sliced water chestnuts, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice as directed on package. Keep warm.
  • 2 Rinse scallops; drain. In small bowl, combine cornstarch, sugar, sherry, soy sauce and oyster sauce; blend well. Add scallops. Set aside.
  • 3 Heat oil in large skillet or wok over medium-high heat until hot. Add gingerroot, garlic and beef strips; cook and stir 2 to 3 minutes or until meat is browned. Add broth, broccoli and water chestnuts. Cover; cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.
  • 4 Add scallop mixture; cook 1 to 2 minutes or until scallops are opaque and sauce is thickened, stirring constantly. Serve over rice.
  • 1 Cook rice as directed on package. Keep warm.
  • 2 Rinse scallops; drain. In small bowl, combine cornstarch, sugar, sherry, soy sauce and oyster sauce; blend well. Add scallops. Set aside.
  • 3 Heat oil in large skillet or wok over medium-high heat until hot. Add gingerroot, garlic and beef strips; cook and stir 2 to 3 minutes or until meat is browned. Add broth, broccoli and water chestnuts. Cover; cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.
  • 4 Add scallop mixture; cook 1 to 2 minutes or until scallops are opaque and sauce is thickened, stirring constantly. Serve over rice.

EXPERT TIPS

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Expert Tips

There are two main types of scallops. Bay scallops are very tiny and are sweeter and more tender than the larger, more readily available sea scallops. Either bay or sea scallops can be used in this recipe.

To speed preparation, try ready-to-use minced gingerroot. It's available in small glass jars in the produce department of large grocery stores.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
50mg
50%;
Sodium
1020mg
1020%;
Total Carbohydrate
63g
63%
(Dietary Fiber
3g
3%
  Sugars
7g
7%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
25%;
Calcium
6%;
Iron
20%;
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.