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Stir-Fry Beef and Broccoli

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Make tasty Asian restaurant fare at home--and do it in less than 30 minutes! Stir-fry is weeknight easy. Very easy and very tasty! My new favorite stir-fry recipe.

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Rate this recipe 4.4/5 (55 Votes)

Ingredients

  • Beef
  • 1 1/4 lb beef flank steak, cut into thin slices
  • 2 tablespoons soy sauce
  • 3 cloves garlic, finely chopped
  • 1 tablespoon grated gingerroot, if desired
  • Sauce
  • 1/3 cup hoisin sauce
  • 1/3 cup water
  • 1 tablespoon cornstarch
  • 1/2 teaspoon crushed red pepper flakes
  • Stir-Fry
  • 2 tablespoons peanut or vegetable oil
  • 2 cups fresh small broccoli florets
  • 1 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne
  • (2x1/4x1/4-inch) strips
  • 2 tablespoons water
  • 1/2 cup cashew halves, if desired

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from bettycrocker.com

Preparation

Step 1

1.In medium bowl, mix beef, soy sauce, garlic and ginger root; set aside.
In small bowl, mix sauce ingredients with wire whisk until well blended;
set aside.

2.In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat
about 1 minute. Add beef mixture, breaking up clumps of beef with wooden
spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until
beef is browned around edges. Transfer beef mixture to clean bowl.

3.To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1
minute. Add broccoli and carrots; cook 2 minutes, stirring frequently.
Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring
occasionally, until broccoli and carrots are crisp-tender.

4.Return beef mixture to wok. Mix sauce mixture again with wire whisk to
recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2
minutes, stirring occasionally, until sauce is thickened. Sprinkle each
serving with cashews.

NOTES:

To make cutting the beef easier, put the uncooked flank steak in the freezer for 15 minutes. Cutting with the grain, cut the steak into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices.

Serve the stir-fry mixture over hot cooked rice or Asian noodles

Nutrition Information:
1 Serving (1 Serving)Calories 370 (Calories from Fat 120), Total Fat 14g
(Saturated Fat 3 1/2g,Trans Fat 0g), Cholesterol 105mg; Sodium 660mg; Total Carbohydrate 19g, Dietary Fiber 3g,Sugars 4g,Protein 44g;

*Percent Daily Values are based on a 2,000 calorie diet

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