1 and a half pounds beef skirt steak - or similar
12 oz broccoli florets
1 onion
1 medium red bell pepper
4 tablespoons of minced garlic
1 tablespoon ginger spice paste
1 cup frozen green peas
2 cups of instant rice
1 egg
2 cups of chicken broth
5 tablespoons Soy Sauce
1 tablespoon Canola oil
2 tablespoons sugar
1 tablespoon corn starch
1/4 teaspoon red pepper flakes
2 tablespoons wine
Make rice first. In a large saute pan combine 1 and 3/4 cups of chicken broth, 3 tablespoons soy sauce, 1 tablespoon minced garlic, and bring to a boil. Meanwhile slice half and onion and chop. Cut 1/2 of pepper up in thin slices. Combine 2 cups of rice, bring to a boil then reduce and cover for 5 minutes. Make a small bowl in the middle of the rice and place the rice back on a medium burner. crack egg in the middle and stir -- as it cooks keep stirring as scrambled eggs and continue to mix into the rice. Remove from heat and add onion, pepper, and peas. Stir, cover, and set aside.
In skillet put oil and then the beef sliced into 1/4 inch wide slivers. Add 3 tablespoons of minced garlic and ginger paste and brown the meat. Meanwhile microwave broccoli florets to a desired degree of softness. In a small bowl combine the remaining ingredients except the broccoli. Once beef is brown pour the ingredients including the broccoli into the saute pan and bring to a boil - stir and reduce the burner to the lowest setting. Cover. Open rice container, stir and serve as the base on a plate. On top of that goes the beef mixture. Serve.
