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Stir-Fry Skillet


Spicy Beef & Broccoli Stir-Fry

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
  1. 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.
  2. 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.
  3. 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