Stir-Fry Beef and Broccoli
Make tasty Asian restaurant fare at home--and do it in less than 30 minutes! Stir-fry is weeknight easy.
Recipe from Betty Crocker
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 water
1 tablespoon cornstarch
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 water
1/2 cup cashew halves, if desired
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.
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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