Broccoli Beef Stir-Fry
Yield: 4 servings
- 1 lb lean sirloin steak
- 2 lb broccoli
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 2 Tbsp sherry or wine (red or white)
- 1/4 teaspoon sugar
- 1/2 teaspoon honey
- 5 tablespoon water
- Cooking spray
- 3 cloves garlic (minced)
- 3/4 cup low-sodium chicken broth
- 1 1/2 cups brown rice (cooked to package instructions)
- Slice beef across the grain quarter-inch thick, then cut into pieces 2 inches long (discard all visible fat); set aside.
- Combine the soy sauce, cornstarch, sherry or wine and honey in a medium sized bowl and marinate the beef in this mixture for 15-30 minutes.
- Separate broccoli into florets and cut in half, peel stem and cut diagonally into 1/4 inch slices; set aside.
- Add the water to a 10-12 inch heavy skillet with a lid and bring to a boil. Add the broccoli, bring to a boil again, cover and reduce heat to steam for about 5 minutes. Broccoli should be starting to get tender, be bright green, but still crunchy.
- Remove the broccoli and remaining liquid from the pan and wipe clean.
- Coat the pan with cooking spray and heat to medium high.
- Add the beef, marinade liquid and garlic. Stir fry quickly for 1-2 minutes, until it loses most of its redness. Be careful not to burn the garlic, or it will taste bitter.
- Add the broccoli and its cooking liquid, stir frying for 1 minute to reheat.
- Pour in the broth and stir well, bring to a boil, then lower heat and simmer until the sauce starts to thicken, about 3-5 minutes.
- Serve immediately with cooked rice.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!