Beef-And-Broccoli Stir-Fry

Oxmoor House

Yield:

6 servings (serving size: 1 cup beef mixture and 1 cup rice)

Recipe from

Nutritional Information

Calories 402
Fat 8.3 g
Satfat 2.5 g
Protein 25.6 g
Carbohydrate 55.6 g
Cholesterol 51 mg
Iron 3.4 mg
Sodium 609 mg
Caloriesfromfat 19 %
Fiber 6.3 g
Calcium 64 mg

Ingredients

1 pound boneless sirloin steak
1 cup beef broth
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
2 teaspoons dark sesame oil, divided
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
4 cups broccoli florets
2 1/2 cups sliced onion (about 1)
1 cup thinly sliced carrot
6 cups hot cooked quick-cooking brown rice (such as Success)

Preparation

Trim fat from steak. Cut beef diagonally across grain into very thin slices.

Combine broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until blended.

Heat 1 teaspoon oil in a large nonstick skillet or wok over high heat. Add ginger and garlic; stir-fry 2 minutes. Add beef; stir-fry 5 minutes. Remove mixture from pan; keep warm. Add remaining 1 teaspoon oil; add broccoli, onion, and carrot. Sauté 7 minutes or until vegetables are crisp-tender. Return beef mixture to pan, and stir in cornstarch mixture; sauté 2 minutes or until thick and bubbly. Serve over rice.

Note:

Oxmoor House Healthy Eating Collection

January 2002