Beef Broc­coli Stir-Fry

TAKES: 25 min. MAKES: 4 serv­ings

Simple & Delicious - - FAST CASUAL - —Ruth Stahl, Shep­herd, MT

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.

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