Beef-Broccoli Stir-Fry
Recipe from Diabetic Living

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


Beef-Broccoli Stir-Fry

by 4  people


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Ingredients
  • 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
Directions
1.
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.
2.
Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.
3.
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.
4.
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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