Beef and Broccoli Stir-Fry
This classic Chinese recipe can be made in less time than it takes to order takeout. Serve with rice, noodles, or large Bibb lettuce leaves for lettuce wraps.
- 2 1/2 tablespoons cornstarch, divided
- 1/4 teaspoon table salt
- 3/4 pound uncooked lean trimmed sirloin beef, thinly sliced against the grain
- 2 teaspoons canola oil
- 1 cup reduced-sodium chicken broth, divided
- 5 cups uncooked broccoli, florets
- 1 tablespoon fresh, minced ginger root
- 2 teaspoons minced garlic
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup water
- 1/4 cup low sodium soy sauce
- On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
- Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
- Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
- In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
- Return beef and accumulated juices to pan; toss to coat. Serve.
- Recipe courtesy of Weight Watchers
Per serving: 194 kcal cal., 6 g fat (1 g sat. fat), 863 mg sodium, 4 g fiber, 2 g sugar, 23 g pro., 56 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet