Stir-Fry Beef and Broccoli

Enjoy this diabetes-friendly recipe from BD: Stir-Fry Beef and Broccoli!...

Yields4 Servings
 1 cup low-sodium chicken broth
 ¼ cup dry sherry
 2 tsp cornstarch
 1 tsp distilled white vinegar
 2 tbsp vegetable oil
 1 tsp sesame oil (optional)
 3 scallions, cut into 1″ pieces
 1 clove garlic, minced
 1 inch piece fresh ginger, peeled and thinly sliced
 12 oz flank steak, very thinly sliced
 1 lb fresh broccoli, cut into small florets, or 1 package (12 ounces) frozen broccoli florets
 1 red bell pepper, sliced into thin strips
 1 cup cooked brown rice
1

In small bowl, whisk together broth, sherry, cornstarch and
vinegar to make a slurry. Set aside.

2

In large skillet, heat vegetable oil and sesame oil (if using) over
high heat. Add scallions, garlic and ginger and cook, stirring, 45
seconds.

3

Working in batches if necessary, add beef to pan, spread in
single layer, and cook, without stirring, 2 minutes. Remove
steak to plate and set aside.

4

Return pan to heat, add broccoli and bell pepper and cook,
stirring, until tender, about 5 minutes.

5

Add steak back to pan and stir in reserved slurry. Cook,
stirring, until thickened, about 2 minutes. Serve stir-fry with
the rice.

Nutrition Facts

4 servings

Serving size

1

Amount per serving
Calories343
% Daily Value *
Total Fat 15g20%
Saturated Fat 4g20%
Cholesterol 55mg19%
Sodium 164mg8%
Total Carbohydrate 26g10%
Dietary Fiber 6g22%
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 1 cup low-sodium chicken broth
 ¼ cup dry sherry
 2 tsp cornstarch
 1 tsp distilled white vinegar
 2 tbsp vegetable oil
 1 tsp sesame oil (optional)
 3 scallions, cut into 1″ pieces
 1 clove garlic, minced
 1 inch piece fresh ginger, peeled and thinly sliced
 12 oz flank steak, very thinly sliced
 1 lb fresh broccoli, cut into small florets, or 1 package (12 ounces) frozen broccoli florets
 1 red bell pepper, sliced into thin strips
 1 cup cooked brown rice

Directions

1

In small bowl, whisk together broth, sherry, cornstarch and
vinegar to make a slurry. Set aside.

2

In large skillet, heat vegetable oil and sesame oil (if using) over
high heat. Add scallions, garlic and ginger and cook, stirring, 45
seconds.

3

Working in batches if necessary, add beef to pan, spread in
single layer, and cook, without stirring, 2 minutes. Remove
steak to plate and set aside.

4

Return pan to heat, add broccoli and bell pepper and cook,
stirring, until tender, about 5 minutes.

5

Add steak back to pan and stir in reserved slurry. Cook,
stirring, until thickened, about 2 minutes. Serve stir-fry with
the rice.

Notes

Stir-Fry Beef and Broccoli
IngredientsDirections
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