Beef Broccoli Stir-Fry

By nancyjcanzi

Ingredients

• 1/2 cup spaghetti) servings
• CARB GRAMS PER SERVING: 17
• 2 tablespoonsreduced-sodium soy sauce
• 1 tablespooncornstarch
• 1 tablespoonwhite vinegar
• 1 tablespoongrated fresh ginger
• 1/4 teaspooncrushed red pepper
• 2 clovesgarlic, minced
• 12 ouncesboneless beef top sirloin steak
• 1 small bunchbroccoli (about 1 pound)
• 2 teaspoonscooking oil
• 2 mediumcarrots, bias-sliced 1/8 inch thick
• 3/4 cupreduced-sodium beef broth
• 4 green onions, bias-sliced
• 2 cupshot cooked spaghetti squash or angel hair pasta

Details

Servings 17
Adapted from diabeticlivingonline.com

Preparation

Step 1

1. For marinade, in a medium bowl, combine soy sauce, cornstarch, vinegar, ginger, crushed red pepper, and garlic. Trim fat from meat. Cut meat across the grain into 1/8-inch-thick slices. Add meat to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain meat, discarding marinade.
2. Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.
3. In a wok or large skillet, heat 1 teaspoon of the oil over medium-high heat. Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center. Remove meat from wok or skillet.
4. Add the remaining 1 teaspoon oil to hot wok or skillet. Add broccoli and carrots; cook and stir for 1 minute. Add beef broth: cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, stirring to scrape up any browned bits from bottom of wok or skillet. Return cooked meat to wok or skillet. Add green onions; heat through. Serve immediately over hot cooked spaghetti squash or pasta. Makes 4 ( 1 1/4 cup stir-fry and 1/2 cup spaghetti) servings.
Nutrition Facts Per Serving:
Servings: 4 ( 1 1/4 cup stir-fry and 1/2 cup spaghetti) servings
Calories205
Total Fat (g)6
Saturated Fat (g)1
Cholesterol (mg)40
Sodium (mg)659
Carbohydrate (g)17
Fiber (g)4
Protein (g)22
Diabetic Exchanges
Starch (d.e.)1
Vegetables (d.e.)1
Very Lean Meat (d.e.)2.5
Fat (d.e.).5