Beef & Broccoli Stir-Fry Recipe
1 quick-cooking brown rice
1 tbsp plus 1 teaspoon vegetable oil
1 lb beef strips for stir-fry (such as b, eef round steak
3 tsp cornstarch, divided
2 cloves garlic, minced
1/4 tsp to 1/2 teaspoon red pepper flakes
1 sweet onion, halved and sliced
1 bag (8 oz.) fresh broccoli florets
1/2 cup stir-fry sauce (recipe follows)
1/2 cup chicken broth
1 bunch (3 cups) watercress
STIR FRY SAUCE
1 cup reduced-sodium soy sauce
1/3 cup dry sherry
4 tsp grated fresh ginger
2 tsp sugar
1. Prepare brown rice according to package directions for 4 servings.
2. Meanwhile, heat 1 tablespoon oil in large, deep skillet or wok
over high heat until shimmering. Toss beef with 2 teaspoons
cornstarch in medium bowl. Add to skillet and cook, stirring, until
no longer pink, 1 to 2 minutes. With slotted spoon, transfer to clean
3. Add remaining 1 teaspoon oil to skillet. Add garlic, red pepper
flakes and onion; cook, stirring, 30 seconds. Stir in broccoli and
Stir-Fry Sauce. Dissolve remaining 1 teaspoon cornstarch in chicken
broth; add to skillet and cook, stirring occasionally, until broccoli
is tender, 5 minutes.
4. Return beef to skillet with watercress and cook, stirring, 1 minute
more. Serve with brown rice. Makes 4 servings.
STIR-FRY SAUCE: Combine all ingredients in jar with tight-fitting
lid. Stir until sugar is dissolved. Refrigerate up to 2 weeks. Shake
before using. Makes
1 1/2 cups.
PER SERVING: Calories 440, Total Fat 21 g, Saturated Fat 6 g,
Cholesterol 71 mg, Sodium 1,052 mg, Carbohydrates 35 g, Protein 30 g
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Beef & Broccoli Stir-Fry Recipe Index from Recipes 4U
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