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Sweet-and-Sour Beef with Broccoli

 Sweet-and-Sour Beef with Broccoli
Our Test Kitchen recreated the classic Chinese beef and broccoli dish using a beautiful variety of colorful veggies and inexpensive ground beef. Serve over rice noodles--which you can find in the Asian section of your grocery store--for a change from pasta.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 2 tablespoons cornstarch
  • 1 cup reduced-sodium beef broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon minced garlic
  • 2-1/2 cups uncooked Minute® White Rice
  • 2 cups fresh broccoli florets
  • 1/2 pound sliced fresh mushrooms
  • 1 medium sweet red pepper, julienned
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 tablespoon sesame oil
  • 1 pound lean ground beef (90% lean)

Directions

  • Drain pineapple, reserving juice; set pineapple aside. In a small
  • bowl, combine the cornstarch, broth, soy sauce, ginger, garlic and
  • reserved juice until blended; set aside.
  • Cook rice according to package directions. Meanwhile, in a large
  • skillet, stir-fry the broccoli, mushrooms, red pepper and water
  • chestnuts in oil for 3-5 minutes or until crisp-tender; remove and
  • set aside. In the same pan, cook beef over medium heat until no
  • longer pink; drain.
  • Stir cornstarch mixture and add to the skillet. Bring to a boil; cook

2 of 2

Sweet-and-Sour Beef with Broccoli (continued)

Directions (continued)

  • and stir for 1-2 minutes or until thickened. Stir in the reserved
  • vegetable mixture and pineapple; heat through. Serve with rice.
  • Yield: 6 servings.
Nutritional Facts: 1-1/2 cups beef mixture with 3/4 cup rice equals 385 calories, 8 g fat (3 g saturated fat), 38 mg cholesterol, 548 mg sodium, 58 g carbohydrate, 4 g fiber, 21 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.