Beef and broccoli stir-fry

Yield: 4 Servings

Measure Ingredient
\N \N Quick-cooking brown rice
1 tablespoon Plus 1 teaspoon vegetable oil
1 pounds Beef strips for stir-fry (such as beef round steak)
3 teaspoons Cornstarch, divided
2 \N Cloves garlic, minced
¼ teaspoon To 1/2 teaspoon red pepper flakes
1 \N Sweet onion, halved and sliced
1 \N Bag (8 oz.) fresh broccoli florets
½ cup Stir-Fry Sauce (recipe follows)
½ cup Chicken broth
1 bunch (3 cups) watercress
1 cup Reduced-sodium soy sauce
⅓ cup Dry sherry
4 teaspoons Grated fresh ginger
2 teaspoons 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 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.


1½ 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 Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Jun 03, 1998

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