Ingredients
1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
3/4
lb boneless beef sirloin steak, cut into thin bite-sized strips
1
teaspoon sugar
1/2
teaspoon Chinese five-spice powder
2
tablespoons soy sauce
2
garlic cloves, minced
1
tablespoon oil
1
cup diagonally sliced celery
1
medium carrot, thinly sliced
1
small onion, cut into thin wedges
1/2
cup Progresso™ beef flavored broth (from 32-oz carton)
2
teaspoons cornstarch
1
cup julienne-cut (2x1/4x1/4-inch) peeled cucumber
1
medium tomato, cut into 12 wedges
Preparation
Cook rice in water as directed on package.
Meanwhile, in medium bowl, combine beef strips, sugar, five-spice powder, soy sauce and garlic; mix well. Let stand at room temperature for 10 minutes to marinate.
Heat oil in large skillet or wok over medium-high heat until hot. Add beef with marinade; cook and stir 3 to 5 minutes or until beef is browned and of desired doneness. Remove beef from skillet; cover to keep warm.
Reduce heat to medium. Add celery, carrot and onion to same skillet; cook and stir 5 to 7 minutes or until crisp-tender.
In small bowl, combine broth and cornstarch; blend well. Add broth mixture and cucumber to skillet; cook and stir until sauce is bubbly and thickened. Stir in tomato and beef; cook until thoroughly heated. Serve over rice.
