Beef Broccoli Stir-Fry
TAKES: 25 min. MAKES: 4 servings
1/2 tsp. garlic powder
3 Tbsp. cornstarch, divided
2 Tbsp. plus 1/2 cup water, divided
1 lb. boneless beef top round steak, cut into thin 2-in. strips
1/4 cup soy sauce
2 Tbsp. brown sugar
1 tsp. ground ginger
2 Tbsp. canola oil, divided
4 cups fresh broccoli florets
1 small onion, cut into thin wedges
Hot cooked rice
1. Mix garlic powder and 2 Tbsp. each cornstarch and water; toss with beef. In a small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth.
2. In a large skillet, heat 1 Tbsp. oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan.
3. In same pan, stir-fry broccoli and onion in remaining canola oil over medium-high heat until crisp-tender, 4-5 minutes. Stir soy sauce mixture; add to the pan. Cook and stir until thickened, 1-2 minutes. Return beef to pan; heat through. Serve with rice. PER SERVING 291 cal., 11g fat (2g sat. fat), 63mg chol., 974mg sod., 18g carb. (9g sugars, 2g fiber), 30g pro.
HEALTH TIP A simple switch to reducedsodium soy sauce saves 350mg sodium.
My family asks for this tasty stir-fry over and over again. I love how fast it comes together, combining tender beef and good-for-you veggies in one dish.