Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Oxmoor House January 2002

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Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: 1 cup beef mixture and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from steak. Cut beef diagonally across grain into very thin slices.

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  • Combine broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until blended.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

402 calories; fat 8.3g; saturated fat 2.5g; protein 25.6g; carbohydrates 55.6g; cholesterol 51mg; iron 3.4mg; sodium 609mg; calories from fat 19%; fiber 6.3g; calcium 64mg.
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