Beef and Vegetable Stir-Fry
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.
Ingredients
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1 cup low-sodium fat-free beef broth
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1/4 cup light teriyaki sauce
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1/4 cup rice vinegar
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2 tablespoons sugar
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1 teaspoon Asian dark sesame oil
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1 teaspoon Chinese five-spice powder or
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1/2 teaspoon cinnamon
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4 teaspoons cornstarch
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2 teaspoons vegetable oil
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1 pound flank steak, cut against the grain into 1/4-inch strips
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4 cups broccoli flowerets (1/2 of a 1-pound bag)
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1 sweet red pepper, thinly sliced (about 1-1/2 cups)
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1 small red onion, thinly sliced (about 1-1/2 cups)
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1 bag (8 ounces) carrot matchsticks
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Cooked brown rice
Directions
1.
In a bowl, whisk broth, teriyaki sauce, rice vinegar, sugar, sesame oil, Chinese five-spice powder and cornstarch.
2.
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.
3.
Return skillet to medium-high heat; add broccoli and1/2 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.
4.
Return beef to skillet. Add sauce; cook 2 minutes or until thickened. Serve with brown rice.
Nutrition information
Calories 388, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 76 mg, Sodium 478 mg, Carbohydrate 27 g, Fiber 5 g, Protein 36 g.
Percent Daily Values are based on a 2,000 calorie diet
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