Stir-Fry Beef and Broccoli
Recipe from Betty Crocker

Make tasty Asian restaurant fare at home--and do it in less than 30 minutes! Stir-fry is weeknight easy.

Stir-Fry Beef and Broccoli

by 15  people

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Servings: 4
Prep Time: 25 mins
Total Time: 25 mins
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    • 1 1/4  pounds 
      beef flank steak, cut into thin slices
    • 2   tablespoons 
      soy sauce
    • 3   
      cloves garlic, finely chopped
    • 1   tablespoon 
      grated gingerroot, if desired
    • 1/3  cup 
      hoisin sauce
    • 1/3  cup 
    • 1   tablespoon 
    • 1/2  teaspoon 
      crushed red pepper flakes
    • 2   tablespoons 
      peanut or vegetable oil
    • 2   cups 
      fresh small broccoli florets
    • 1 1/2  cups 
      ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips
    • 2   tablespoons 
    • 1/2  cup 
      cashew halves, if desired
    In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
    In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
    To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
    Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.
    Nutrition information
    Per Serving: cal. (kcal) 370, Fat, total (g) 14, chol. (mg) 105, sat. fat (g) 4, carb. (g) 19, fiber (g) 3, sugar (g) 4, pro. (g) 44, vit. A (IU) 7774, vit. C (mg) 18, sodium (mg) 660, calcium (mg) 40, iron (mg) 5, Vegetables () 1, Starch () 1, Lean Meat () 6, Percent Daily Values are based on a 2,000 calorie diet
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