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!

  • 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
  • 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.
  • 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.
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