Beef and Broccoli
Recipe from Diabetic Living


Beef and Broccoli

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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
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 (g) 84.67, Cobalamin (Vit. B12) (g) 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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