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Friday, August 26, 2011

General Tso's Beef and Vegetables over Broken Scallion Rice

Traditionally, General Tso sauce is combined with chicken and deep fried, but I decided to use grilled flank steak instead. Instead of making a sauce from scratch, I used a bottle of General Tso stir fry sauce from Trader Joe's witch was fantastic. If you want to make this sweet and spicy sauce from scratch, a great recipe is as follows:


General Tso's Stir Fry Sauce



  • 1/2 cup cornstarch
  • 1/4 cup water
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced fresh ginger root
  • 3/4 cup white sugar
  • 1/4 cup soy sauce
  • 1/4 cup white wine vinegar
  • 1/2 cup hot chicken broth

To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and stir all together until sugar dissolves. Refrigerate until needed.

Aside from the stir fry sauce, I started out by preparing my flank steak the night before with my own special marinade- which created incredibly tender beef for any preparation. Check it out:

Rachael's Special Beef Marinade
1 tsp chili paste
1 tbsp sesame oil 
2 tbsp rice wine vinegar
1 tbsp minced garlic
2 tsp minced ginger
1/4 cup soy sauce
1 tbsp ketchup 
2 tbsp green onion or diced red onion

Blend all ingredients in bowl until dissolved. Place beef strips or cubes in ziplock bag, pouring marinade over and seal overnight, turning bag around once to ensure all meat as been coated. 

Amazing Scallion Broken Rice
Broken rice popular in Vietnam, is often broken in the transport and processing of the rice from the field to the pot. Machinery is available to separate the broken grains from the whole grains. 
(Makes about 3-4 servings)

1 cup broken rice
2 cups water 
1 tsp sesame oil 
1/2 tsp salt
1/4 cup diced scallion 

In small sauce pot, combine rice and water under medium/high heat and cook until boiling. When pot begins to boil, lower heat to low and put the top on pot for 15 minutes without lifting lid. After 15 minutes, turn heat off and let sit with the lid on for another 5 minutes. After 5 minutes, take off lid, add sesame oil, salt and green onion and fluff rice gently with a fork. This is by far the best rice I have ever had, and I am sure you will love this recipe!

Prepping vegetables in wok

Scallion rice after cooking

10 comments:

  1. Hi Rachael!
    Thanks for a healthy, delicious recipe! I was looking for a General Tso "beef" version and your recipe was the first one I saw. I like working with beef more than I do chicken, and I think the lack of batter makes this a healthy and fun food to prepare! I will HAVE to try out that sesame oil rice sometime, it looks fantastic! On to check out more of your recipes....

    Thanks a bunch,

    Jon

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  2. Thank you reading, Jon. I love knowing folks are enjoying my recipes and reviews. I agree with you, beef is much more versatile and flavorful than chicken. The scallion rice is amazing, look for "broken rice" at your local Asian market.

    Keep reading! Thank you!

    Rachael

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  3. Rachael, I have steak strips & Trader Joe's General Tsao's sauce. with google, I found this post and you were using the same thing. Thanks for giving me the confidence to go for it tonight and the wonderful way to spice up my rice! Thanks for your time?

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  4. Thank you for your comment. I am a huge Trader Joe's fan and highly recommend their sauces. I hope your recipe turned out well. Keep reading :)

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  5. Hi Rachael,

    Did you grill the meat separately, toss the veggies with the sauce in the wok and then combine everything at the end?

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  6. Hi there! Yes, I did grill the meat separately, then tossed veggies and sauce in the wok and combine just before serving. Hope this helps. Thanks for reading!

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  7. I appreciate your site. Having an abundance of free recipes available online is so helpful for people who love food

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  8. Turned out wonderful. Always make this type of rice with stir fry. Yummy! Thank you.

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  9. Made this with a slight modification of red wine (instead of the vinegar) and better than *beef* bullion. Plus I added Saratcha. IT . WAS . AMAZING. Thank you for the recipe!!

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