Beef and Broccoli

Recipe from Diabetic Living
Beef and Broccoli
SERVINGS
4
YIELD
1/2 cup noodles and 1-1/2 cups broccoli mixture per serving
PREP TIME
25 mins
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Ingredients
  • 3   teaspoons cornstarch
  • 1   tablespoon reduced-sodium soy sauce
  • 3   cloves garlic, minced
  • 1/4  teaspoon crushed red pepper
  • 12   ounces boneless beef top sirloin steak, bias-sliced 1/8-inch thick*
  • 4   ounces Chinese egg noodles or whole wheat vermicelli
  • 1   pound fresh broccoli
  • 3   tablespoons hoisin sauce
  • 2   tablespoons water
  • 2   teaspoons toasted sesame oil
  • 1   tablespoon canola oil
  • 3/4  cup reduced-sodium beef broth
  • 1   cup quartered and/or halved cherry tomatoes
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Directions
1. 
In a medium bowl stir together 2 teaspoons of the cornstarch, the soy sauce, garlic, and crushed red pepper; add beef and stir to coat. Marinate at room temperature for 20 minutes.
2. 
Meanwhile, cook Chinese noodles or vermicelli according to package directions, except omit salt; drain and set aside.
3. 
Cut broccoli into 2-inch florets. Peel broccoli stem and cut into 1/2-inch slices; set aside. For sauce: Stir together hoisin sauce, the water, sesame oil, and the remaining 1 teaspoon cornstarch; set aside.
4. 
In a very large skillet or wok heat canola oil over medium-high heat. Add beef mixture; stir-fry for 1 to 2 minutes or until still slightly pink in center. Remove beef mixture; set aside.
5. 
Stir beef broth into skillet, scraping up any browned bits from bottom of skillet. Add broccoli; bring to boiling. Reduce heat to medium. Cover and cook for 3 to 4 minutes or until broccoli is crisp-tender.
6. 
Add sauce to broccoli; cook and stir until thickened. Add beef and tomatoes; heat through. Serve over cooked Chinese noodles or whole wheat vermicelli.

Tip

  • *Test Kitchen Tip:

    For easier slicing, freeze the beef for 30 to 60 minutes before slicing.

nutrition information

Per Serving: cal. (kcal) 379, Fat, total (g) 14, chol. (mg) 48, sat. fat (g) 4, carb. (g) 39, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 8, sugar (g) 7, pro. (g) 26, vit. A (IU) 1068.98, vit. C (mg) 105.7, Thiamin (mg) 0.22, Riboflavin (mg) 0.38, Niacin (mg) 5.92, Pyridoxine (Vit. B6) (mg) 0.59, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 2.07, sodium (mg) 532, Potassium (mg) 761, calcium (mg) 90.87, iron (mg) 4.14, Vegetables () 1.5, Starch () 2, Lean Meat () 2.5, Fat () 1.5, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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