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Teriyaki Beef with Broccoli

Yield 4 servings.

Ingredients

  • 1 pound lean boneless top sirloin steak
  • 3/4 cup canned no-salt-added beef broth, undiluted
  • 1/3 cup reduced-sodium teriyaki sauce
  • 2 teaspoons cornstarch
  • 1/4 teaspoon dried crushed red pepper
  • 2 cloves garlic, minced
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 4 cups fresh broccoli flowerets
  • 1 medium-size sweet red pepper, cut into thin strips
  • 4 cups cooked long-grain rice (cooked without salt or fat)

Nutrition Information

  • calories 412
  • caloriesfromfat 14 %
  • fat 6.4 g
  • satfat 1.9 g
  • monofat 2.2 g
  • polyfat 0.9 g
  • protein 26.9 g
  • carbohydrate 60.1 g
  • fiber 0.0 g
  • cholesterol 54 mg
  • iron 0.0 mg
  • sodium 469 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from steak; slice steak diagonally into thin strips. Combine broth and next 4 ingredients in a heavy-duty, zip-top plastic bag. Add meat; seal bag, and shake until meat is well coated. Marinate in refrigerator at least 8 hours, turning bag occasionally.

  2. Drain meat, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.

  3. Coat a wok or large nonstick skillet with cooking spray; drizzle oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add meat, and stir-fry 5 minutes. Remove meat from wok.

  4. Add broccoli and sweet red pepper to wok; stir-fry 3 minutes. Add meat and reserved marinade; stir-fry 2 to 3 minutes or until mixture is thickened. Serve over rice.

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