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Beef and Broccoli Stir-Fry

Makes: 4  servings Start to Finish 30 mins

Ingredients

  • 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.

Stir-Fry Sauce::

5. 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
  • cal.(kcal)440,
  • Fat, total(g)21,
  • chol.(mg)71,
  • sat. fat(g)6,
  • carb.(g)35,
  • pro.(g)30,
  • sodium(mg)1052,
  • Percent Daily Values are based on a 2,000 calorie diet