Skinny Beef and Broccoli Stir-Fry

By carvalhohm

Ingredients

• 2 1/2 Tbsp cornstarch, divided
• 1/4 tsp table salt
• 1/4 tsp ground pepper
• 3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
• 2 tsp canola oil
• 6 oz white button mushrooms, sliced
• 1/2 cup(s) reduced-sodium beef broth, divided
• 5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
• 1/2 Tsp ginger root, fresh, minced
• 2 tsp minced garlic
• 1/4 tsp Thai garlic chili sauce
• 1/4 cup(s) water
• 1/4 cup(s) low sodium soy sauce

Details

Servings 1
Adapted from ziplist.com

Preparation

Step 1

On a plate, combine 2 tablespoons cornstarch, salt and pepper; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat.

Add beef and stir-fry until lightly browned and cooked through, about 4 minutes.

Transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan.

Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes.

Add mushrooms, cover and cook, tossing occasionally.
Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan.

Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve.
Yields about 1 1/4 cups per serving. Serve over brown rice.
Nutrition Info and Tips

Per Serving (1/3 of dish):

Calories: 389.6 Fat: 3.3g Carbohydrates: 16g Fiber: 2.6g Protein: 29g Sugars: 4.3g Sodium: 1167mg Vitamin A: 12.6% Calcium: 2.6%Iron: 13%

WWP+: 5