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Sirloin and Vegetable Stir-Fry

Randy Mayor; Melanie J. Clarke
Prep time 30 mins
Yield 4 servings (serving size: 1 1/2 cups beef mixture and 3/4 cup rice)
Sirloin or flank steak will work–just slice thinly and cook briefly so it stays tender.

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon five-spice powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 (1-pound) sirloin steak, trimmed and thinly sliced
  • 2 teaspoons cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup fat-free, less-sodium beef broth
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons canola oil
  • 1 cup (1/4-inch-thick) diagonally cut slices carrot
  • 1 cup broccoli florets
  • 1 1/2 cups snow peas, trimmed
  • 3 cups hot cooked rice

Nutrition Information

  • calories 323
  • caloriesfromfat 30 %
  • fat 10.8 g
  • satfat 3.3 g
  • monofat 4.5 g
  • polyfat 1.3 g
  • protein 24.4 g
  • carbohydrate 30.1 g
  • fiber 2.4 g
  • cholesterol 55 mg
  • iron 4.7 mg
  • sodium 728 mg
  • calcium 40 mg

How to Make It

  1. Combine first 3 ingredients in a bowl, stirring well; sprinkle evenly over steak. Combine cornstarch, sugar, and red pepper in a medium bowl, stirring well with a whisk. Stir in broth and soy sauce.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add carrot to pan; stir-fry 2 minutes. Add steak and broccoli; stir-fry 1 minute. Stir in broth mixture; cook 1 minute, stirring constantly. Add snow peas; cook 30 seconds or until desired degree of doneness. Serve with rice.