Beef Broccoli Stir-fry
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 339 |
| Total Fat | 23.5 g |
| Saturated Fat | 7 g |
| Sodium | 818 mg |
| Total Carbohydrate | 7 g |
| Dietary Fiber | 3 g |
| Protein | 25 g |
Servings and Times TOP
| Servings | 2 |
| Marinating time | 20 minutes |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Reduced-sodium soy sauce | 2 teaspoons + 1 tablespoon |
| Sugar | ¼ + 1 teaspoon |
| Salt | 1/8 + 1/8 teaspoon |
| Boneless sirloin steak, visible fat trimmed and cut into ¼-inch thin strips | ½ pound |
| Cornstarch | 1 tablespoon |
| Water | ¼ + ¼ cup |
| Ground ginger | ¼ teaspoon |
| Sesame oil | 1 teaspoon |
| Canola oil | 2 teaspoons |
| Garlic clove, minced | 1 |
| Broccoli flowerets | 2 cups |
- Directions
- Combine 2 teaspoons soy sauce, ¼ teaspoon sugar, 1/8 teaspoon salt, and beef strips in a plastic resealable bag. Toss to coat and let marinate for 20 minutes in the refrigerator.
- Meanwhile, in a small bowl, dissolve cornstarch in 1 tablespoon soy sauce, then stir in ¼ cup water, sesame oil, ginger, and 1 teaspoon sugar. Set sauce aside.
- Heat canola in a large wok or nonstick skillet over medium-high heat. Add garlic and beef to pan and stir-fry 1-2 minutes, until beef is browned, then remove beef with a slotted spoon and set aside.
- Add broccoli to pan and stir-fry 1 minute. Then add ¼ cup of water, cover, and steam about 2 minutes, until broccoli is tender-crisp.
- Stir sauce, then add sauce and beef to the pan and cook 1-2 minutes, until sauce has thickened and beef is heated through. Remove from heat and serve with rice.
Exchanges
3 lean meats; 1.5 fats; 1 vegetable
Side Suggestions: White Long-grain Rice