Stir-Fry Beef and Broccoli

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

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

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

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.

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

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

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.

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