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)
How to Make It
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.
Drain meat, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.
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.
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.
Oxmoor House Cooking Light Collection
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