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Stir-Fry Beef and Broccoli

stir-fry beef and broccoli Entree Asian
Stir-Fry Beef and Broccoli
  • Prep 25 min
  • Total 25 min
  • Servings 4

Make tasty Asian restaurant fare at home--and do it in less than 30 minutes! Stir-fry is weeknight easy.

Updated March 30, 2009

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

Steps

Hide Images
  • 1
    In medium bowl, mix beef, soy sauce, garlic and gingerroot; 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
660mg
28%
Potassium
690mg
20%
Total Carbohydrate
19g
6%
Dietary Fiber
3g
12%
Sugars
4g
Protein
44g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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