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
Preparation
Cook rice as directed on package. Keep warm.
Rinse scallops; drain. In small bowl, combine cornstarch, sugar, sherry, soy sauce and oyster sauce; blend well. Add scallops. Set aside.
Heat 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.
Add scallop mixture; cook 1 to 2 minutes or until scallops are opaque and sauce is thickened, stirring constantly. Serve over rice.
