Broccolini™ and Beef Stir-Fry

Enjoy this veggies and beef stir-fry served with rice that’s made in 25 minutes - perfect for a dinner. MORE+ LESS-

By Pillsbury Kitchens

February 2, 2011

cups uncooked instant rice

cups water

3/4

lb. Broccolini ™, cut into 2-inch pieces

tablespoons oil

lb. boneless beef sirloin steak strips for stir-frying

tablespoon minced garlic

large carrots, diagonally sliced

medium onion, cut into thin wedges

1/2

cup purchased stir-fry sauce

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1

Cook rice in water as directed on package.
2

Meanwhile, place Broccolini™ and 1/4 cup water in medium microwave-safe bowl. Cover; microwave on HIGH for 1 to 3 minutes or until thoroughly heated. Drain; set aside.
3

Heat wok or large skillet over high heat until hot. Add 1 tablespoon of the oil, beef and garlic; stir-fry 3 to 4 minutes or until beef is browned. Remove beef from skillet; place on plate.
4

Add remaining tablespoon oil to wok. Add Broccolini™, carrots and onion; stir-fry over high heat for 1 to 2 minutes. Reduce heat to medium. Add stir-fry sauce; cover and cook an additional 4 minutes. (If stir-fry sauce is thick, add 1 to 2 tablespoons water or until of desired consistency.)
5

Add beef; stir-fry, uncovered, for an additional minute. Serve with rice.

Broccolini™ is a hybrid vegetable, a cross between broccoli and Chinese kale. The tender stems as well as the florets are eaten, raw or cooked. Add raw Broccolini to salads or cook it just as you would cook broccoli.
Slicing carrots on the diagonal yield big, attractive pieces that remain crisp in stir-fries.
If you like spicy food, add one to two teaspoons of chile paste to the wok along with the stir-fry sauce. Chile paste or chile paste with garlic is available in the Asian foods section of the grocery store.