Teriyaki Beef with Broccoli

Photo: iamjenny

Yield: 4 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 412
  • Calories from fat: 14%
  • Fat: 6.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 26.9g
  • Carbohydrate: 60.1g
  • Fiber: 0.0g
  • Cholesterol: 54mg
  • Iron: 0.0mg
  • Sodium: 469mg
  • Calcium: 0.0mg

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)

Preparation

  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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