I got this recipe from a chef at the main cooking station at HEB. I make it with steak, but it can be made with chicken or pork as well. It's a perfect blend of spicy and sweet. The rice helps tone down the heat a little bit. This dish might be too spicy for little ones
Makes 6 servings
Ingredients:
*vegetable or canola oil
*1 lb. flank steak, cubed (or boneless, skinless chicken breast or boneless pork loin chops)
*Adam's grilling seasoning
*1 bag (16 oz.) frozen broccoli florets, thawed
*1 yellow onion, sliced into strips
*1 cup chicken broth
*2 teaspoons corn starch
*1 cup sweet chile plum sauce (I find this at HEB)
*cashews
*2 steamer bags of white or brown rice
Directions:
Preheat a large skillet over high heat. Season cubed flank steak with Adam's grill seasoning. Make sure every piece is seasoned well.
Once the skillet is very hot, add about 1 Tablespoon of oil. Immediately add the steak. Stirring constantly, cook the meat for just a minute or two--until cooked to medium doneness. It will cook more later, so do not cook past medium. Remove the steak from the pan and set aside.
Heat skillet back up to high heat again. Once very hot, add a Tablespoon of oil again, and add the onion and broccoli. Season well with the Adam's grill seasoning. Stir-fry onion and broccoli by stirring constantly until the onions are tender and the broccoli is al dente. Remove from heat.
Measure out the chicken broth, and add the cornstarch to the room temperature chicken broth. Whisk it in well. Place skillet back onto the burner over medium-high heat. Pour the chicken broth into the skillet. Add the sweet chile plum sauce. Add the meat. Add the cashews.
Bring to a boil. Once to a boil, reduce heat and simmer until the sauce is thickened.
Meanwhile, microwave steamer bags of rice.
To serve, pour stir-fry over rice.
