Rating: 4 stars
20 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

Make an easy Asian-inspired meal for dinner tonight.

Diane Morgan
Recipe by Cooking Light July 2009

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Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
6 servings (serving size: about 1 cup stir-fry and 2/3 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.

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  • Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.

  • Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.

  • Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.

  • Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

323 calories; fat 10.7g; saturated fat 2.7g; mono fat 5.1g; poly fat 1.8g; protein 21.2g; carbohydrates 35.2g; fiber 2.8g; cholesterol 26mg; iron 3.2mg; sodium 273mg; calcium 62mg.
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