Beef, vegetables and scallops served over rice make for a delicious Asian style dinner, that can be made ready in just 30 minutes!
Imperial Beef and Scallops
- Prep Time 30 min
- Total 30 min
- Ingredients 14
- Servings 4
Ingredients
- 4 cups hot cooked rice
- 1/2 lb. fresh or frozen scallops, thawed, cut in half if large, rinsed, drained
- 1 tablespoon cornstarch
- 2 teaspoons sugar
- 1/4 cup dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon oil
- 3/4 teaspoon grated gingerroot
- 1 garlic clove, minced
- 1/2 lb. beef top sirloin or round steak, cut into 2x1/2x1/4-inch strips
- 1/2 cup beef broth
- 2 cups Frozen Broccoli Cuts (from 1-lb. pkg.)
- 1 (8-oz.) can sliced water chestnuts, drained
Make With
Progresso Broth
Instructions
-
Step1Cook rice as directed on package. Keep warm.
-
Step2Rinse scallops; drain. In small bowl, combine cornstarch, sugar, sherry, soy sauce and oyster sauce; blend well. Add scallops. Set aside.
-
Step3Heat oil in large skillet or wok over medium-high heat until hot. Add gingerroot, garlic and beef strips; cook and stir 2 to 3 minutes or until meat is browned. Add broth, broccoli and water chestnuts. Cover; cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.
-
Step4Add scallop mixture; cook 1 to 2 minutes or until scallops are opaque and sauce is thickened, stirring constantly. Serve over rice.
Nutrition
420
Calories
7g
Total Fat
26g
Protein
63g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 50mg
- 17%
- Sodium
- 1020mg
- 43%
- Total Carbohydrate
- 63g
- 21%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 7g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 25%
- 25%
- Calcium
- 6%
- 6%
- Iron
- 20%
- 20%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 Vegetable; 2 Lean Meat;Tips from the
Pillsbury Kitchens
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