Beef-And-Broccoli Stir-Fry

Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup rice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 8.3g
  • Saturated fat: 2.5g
  • Protein: 25.6g
  • Carbohydrate: 55.6g
  • Cholesterol: 51mg
  • Iron: 3.4mg
  • Sodium: 609mg
  • Calories from fat: 19%
  • Fiber: 6.3g
  • Calcium: 64mg

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

  1. Trim fat from steak. Cut beef diagonally across grain into very thin slices.
  2. Combine broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until blended.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef-And-Broccoli Stir-Fry Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy