Sticky Beef and Rice
4 portions
20mGrowing up, our family lineup almost always included chow mein, lemon chicken, potstickers, and something in a brown sauce. This is the home version of that typical Chinese takeout 'something in a brown sauce'. You can easily toss in broccoli, carrots, green beans, or whatever suits you.
What you will need
1 bunch Scallions
2 lb Steak
2 Tbsp Corn Starch
1 Tbsp Toasted Sesame Oil
1 Tbsp Fish Sauce
1 Tbsp Soy Sauce
1 Tbsp Beef Better Than Bouillon
8 oz Mushrooms
8 oz. Water Chestnuts
1 cup Water
White Rice, optional
(Nutritional facts 115 calories, 7.04 g fat, 2.74 g carbohydrates, 10.67 g protein, 34 mg cholesterol, 168 mg sodium)How to cook
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Wash and dry the scallions and slice thin.
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Slice the steak, against the grain, into thin strips. Because this dish is a quick cook, you want to use a cut of beef that's fairly tender.
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Combine the beef and corn starch. Stir to coat evenly.
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In a large frying pan or a wok, heat the sesame oil over high heat until nearly smoking.
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Add the beef slices. Cook, stirring constantly, until beef is browned through.
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Add the fish sauce.
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Add the soy sauce. Scrape the bottom of the pan to release any fond and stir it into the newly added liquid.
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Stir in the beef bouillon.
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Strain the mushrooms and discard the packing liquid. Stir them in with the beef.
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Similarly, strain the water chestnuts and discard the liquid. Toss them in the pan.
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Stir in the water. Simmer to thicken slightly. Adjust seasoning as needed. You shouldn't need much salt if any. But some black pepper could be beneficial here.
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Serve with white rice and garnish with scallions.
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