Beef & Broccoli Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Quick-cooking brown rice,
1 tbsp: Plus 1 teaspoon vegetable oil,
1 lbs: Beef strips for stir-fry, such as beef 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,
Directions:
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
bowl.
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
Source from luhu.jp
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
bowl.
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
Source from luhu.jp