Ginger Beef Rice

Makes 4 Servings


1 lb boneless beef sirloin steak, cut into strips
1 Tbsp oil
1 onion, sliced
2 Tbsps fresh ginger root
1 can (14 oz.) beef broth
2 cups broccoli florets
1 cup carrot, grated
2 oranges, seedless, peeled, chopped


  • COOK and stir steak in hot oil in large nonstick skillet on high heat for 2 minutes. Stir in onion and gingerroot; cook and stir an additional minute.
  • ADD beef broth; bring to a boil.
  • STIR in remaining ingredients; cover. Let stand 5 minute. Stir and serve.
  • How to Purchase Ginger: Look for gingerroot with a smooth skin and a fresh, spicy fragrance. Wrinkles indicate that the root is dry and past its prime.
  • How to Store Ginger: Wrap up fresh unpeeled gingerroot in plastic wrap and store in refrigerator for up to 3 weeks. Or, freeze for up to 6 months. To use frozen ginger, slice off the amount of root needed (while still frozen) and remove the unused piece immediately to the freezer.