Beef-Broccoli Stir-Fry

Reduced-sodium soy sauce and beef broth in the recipe limit the sodium in this stir fry, keeping it healthy and fresh tasting.

Recipe from Diabetic Living
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  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon white vinegar
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 12 ounces boneless beef top sirloin steak
  • 1 small bunch broccoli (about 1 pound)
  • 2 teaspoons cooking oil
  • 2 medium carrots, bias-sliced 1/8 inch thick
  • 3/4 cup reduced-sodium beef broth
  • 4 green onions, bias-sliced
  • 2 cups hot cooked spaghetti squash or angel hair pasta
For marinade, in a medium bowl, combine soy sauce, cornstarch, vinegar, ginger, crushed red pepper, and garlic. Trim fat from meat. Cut meat across the grain into 1/8-inch-thick slices. Add meat to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain meat, discarding marinade.
Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.
In a wok or large skillet, heat 1 teaspoon of the oil over medium-high heat. Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center. Remove meat from wok or skillet.
Add the remaining 1 teaspoon oil to hot wok or skillet. Add broccoli and carrots; cook and stir for 1 minute. Add beef broth: cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, stirring to scrape up any browned bits from bottom of wok or skillet. Return cooked meat to wok or skillet. Add green onions; heat through. Serve immediately over hot cooked spaghetti squash or pasta. Makes 4 ( 1 1/4 cup stir-fry and 1/2 cup spaghetti) servings.

nutrition information

Per Serving: cal. (kcal) 205, Fat, total (g) 6, chol. (mg) 40, sat. fat (g) 1, carb. (g) 17, fiber (g) 4, pro. (g) 22, sodium (mg) 659, Vegetables () 1, Starch () 1, Lean Meat () 2.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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