Beef and Broccoli Stir-Fry
-2 Tbs. brown sauce
-1/2 c. reduced-sodium beef broth
-2 Tbs. red wine vinegar
-1 Tbs. cornstarch
-1 Tbs. reduced-sodium soy sauce
-2 tsp. grated fresh ginger
-1/4 tsp. crushed red pepper flakes
-1/2 lb. boneless beef sirloin well trimmed of all fat (or ask the butcher to do this for you)
-1 Tbs. vegetable oil
-1/2 small onion, thinly sliced
-2 cloves garlic, minced
-1 carrot, cut into julienne strips
-1 c. sliced zucchini
-2 c. broccoli florets
-1/2 red pepper, thinly sliced
-Hot cooked brown rice
1. Combine brown sauce, beef broth, red wine vinegar, cornstarch, soy sauce, ginger and red pepper flakes; set aside.
2. Slice beef sirloin into 2/5″ strips. Spray a large skillet with nonstick cooking spray. Heat skillet over medium-high to high heat. Add beef and cook, stirring frequently, until browned. Drain and set beef aside.
3. Heat oil in skillet. Add onion and garlic, stirring frequently, 2 minutes. Add carrots and cook, stirring, 1 minute. Add remaining vegetables and cook, stirring frequently, about 4 minutes or until vegetables are crisp-tender. Return meat to skillet and allow to heat through.
4. Push contents of skillet to outer edges of pan. Stir broth mixture well, then pour in center of skillet. Cook, stirring constantly, until mixture thickens. Stir well to coat meat and vegetables evenly. Serve over hot, cooked brown rice.
Makes 4 servings.
As a substitute for “brown sauce”, I used 1 Tbs. Oyster-flavored sauce and 1 Tsp. reduced-sodium soy sauce. My carrot was small so I used 2. I had some dried red peppers-I used an entire pepper instead of just half.