Beef and Vegetable Stir-Fry
Recipe from Family Circle

Pungent five-spice powder packs a big flavor punch in this beef and broccoli stir-fry. Purchase pre-cut broccoli and carrot to keep this tasty dish to a 30-minute recipe.

Beef and Vegetable Stir-Fry

by 22  people

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  • 1   cup 
    low-sodium fat-free beef broth
  • 1/4  cup 
    light teriyaki sauce
  • 1/4  cup 
    rice vinegar
  • 2   tablespoons 
  • 1   teaspoon 
    Asian dark sesame oil
  • 1   teaspoon 
    Chinese five-spice powder OR 1/2 teaspoon cinnamon
  • 4   teaspoons 
  • 2   teaspoons 
    vegetable oil
  • 1   pound 
    flank steak, cut against the grain into 1/4-inch strips
  • 4   cups 
    broccoli flowerets (1/2 of a 1-pound bag)
  • 1   
    sweet red pepper, thinly sliced (about 1-1/2 cups)
  • 1   
    small red onion, thinly sliced (about 1-1/2 cups)
  • 1   bag 
    (8 ounces) carrot matchsticks
    Cooked brown rice
In a bowl, whisk broth, teriyaki sauce, rice vinegar, sugar, sesame oil, Chinese five-spice powder and cornstarch.
In a large skillet, heat 1 teaspoon of the vegetable oil over medium-high heat. Add flank steak and cook for about 3 minutes, stirring occasionally. Remove from pan and set aside. Drain any fat from pan.
Return skillet to medium-high heat; add broccoli and 1/2 cup of water. Cover and cook for 5 minutes, or until tender. Remove cover; cook until water has evaporated. Add remaining teaspoon of vegetable oil to pan; add peppers and red onion. Cook, stirring occasionally, for 4 minutes or until crisp-tender. Add carrots; cook 1 minute.
Return beef to skillet. Add sauce; cook 2 minutes or until thickened. Serve with brown rice.
Nutrition information
Per Serving: cal. (kcal) 388, Fat, total (g) 15, chol. (mg) 76, sat. fat (g) 5, carb. (g) 27, fiber (g) 5, pro. (g) 36, sodium (mg) 478, Percent Daily Values are based on a 2,000 calorie diet
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