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ShareBeef and Broccoli Stir-Fry
- Quick-cooking brown rice
- 1 teaspoon vegetable oil
- 1 pound pre-cut beef round steak for stir-frying
- 3 teaspoons cornstarch, divided
- 2 garlic cloves, minced
- 1/4 - 1/2 teaspoon crushed red pepper
- 1 sweet onion, halved and sliced
- 1 8 ounce bag fresh broccoli florets
- 1/2 cup Stir-Fry Sauce (see recipe below)
- 1/2 cup chicken broth
- 1 bunch (3 cups) watercress
- 1 cup reduced-sodium soy sauce
- 1/3 cup dry sherry
- 4 teaspoons grated fresh ginger
- 2 teaspoons sugar
Directions
1. Prepare brown rice according to package directions for 4 servings.
2. Meanwhile, heat 1 tablespoon of the oil in large, deep skillet or wok over high heat until almost smoking. Toss beef with 2 teaspoons of the cornstarch in medium bowl. Add to skillet and cook, stirring, until done, 1 to 2 minutes. With slotted spoon, transfer to clean bowl.
3. Add remaining 1 teaspoon oil to skillet. Add garlic, red pepper, and onion; cook, stirring, 30 seconds. Stir in broccoli and Stir-Fry Sauce. Dissolve remaining 1 teaspoon cornstarch in chicken broth; add to skillet and cook, stirring occasionally, until broccoli is tender, 5 minutes.
4. Return beef to skillet with watercress and cook, stirring, 1 minute more. Serve with brown rice. Makes 4 servings.
5. Stir-Fry Sauce: Combine reduced-sodium soy sauce, dry sherry, grated fresh ginger, and sugar in jar with tight-fitting lid. Stir until sugar is dissolved. Refrigerate up to 2 weeks. Shake before using.
Nutrition Facts
- Servings Per Recipe 4
- Calories(kcal)440,
- Protein(gm)30,
- Carbohydrate(gm)35,
- Fat, total(gm)21,
- Cholesterol(mg)71,
- Saturated fat(gm)6,
- Sodium(mg)1052,
- Percent Daily Values are based on a 2,000 calorie diet
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