Spicy Beef & Broccoli Stir-Fry
Ingredients:
|
| 1/4 |
cup (50 mL) reduced-sodium soy sauce |
| 1 |
tbsp (15 mL) cornstarch |
| 2 |
tbsp (30 mL) vegetable oil, divided |
| 1 |
boneless beef top sirloin steak (1 1/4 lb/750 g), trimmed |
| 3 |
cups (750 mL) broccoli florets |
| 1 |
medium onion |
| 1 |
medium red bell pepper |
| 2 |
garlic cloves, pressed |
| 1 |
tsp (5 mL) finely chopped, peeled fresh gingerroot |
| 1/4 |
tsp (1 mL) red pepper flakes |
| 1/2 |
cup (125 mL) beef broth |
Directions:
| In large bowl, combine soy sauce, cornstarch and 1 tbsp (15 mL) of the oil. Cut steak into 1/4-inch-thick (6-mm) strips. Add steak to marinade; toss to coat. Cover and refrigerate 15 minutes. Meanwhile, using (5-in./13-cm.) Santoku Knife, cut broccoli into small florets, onion into thin wedges and bell pepper into thin strips. Set vegetables aside.
|
| Add 1 tsp (5 mL) of the oil to Stir-Fry Skillet; heat over medium-high heat until shimmering. Remove steak from marinade; discard marinade. Add half each of the steak, garlic, ginger and pepper flakes to Skillet. Stir-fry 1-2 minutes or until outside surface of steak is no longer pink. Remove from Skillet; keep warm. Repeat with 1 tsp (5 mL) of the oil and remaining steak, garlic, ginger and pepper flakes. Remove from Skillet. |
| Heat remaining oil in same Skillet until shimmering. Add vegetables; stir-fry 3-4 minutes or until crisp-tender. Return steak to Skillet; add broth. Bring to a boil. Boil 1 minute, stirring gently. |
Yield: 4 servings
Nutrients per serving: Calories 390, Total Fat 23 g, Saturated Fat 7 g, Cholesterol 60 mg, Carbohydrate 11 g, Protein 33 g, Sodium 810 mg, Fiber 3 g
