Beef and Veggie Stir-Fry

Servings: 6 ⟩⟩ Serving size: ¾

You will need
  • 1 pound boneless round steak
  • 1 ½ cups reduced sodium beef broth
  • 2 tablespoons vegetable oil
  • 4 to 5 carrots, sliced diagonally
  • ½ cup reduced-sodium soy sauce
  • 1 small bunch fresh broccoli crowns, chopped into bite-sized pieces
  • 2 tablespoons cornstarch
  • ½ teaspoon sugar
  • Hot cooked rice
Shopping list
  • Boneless round steak
  • Reduced sodium beef broth
  • Vegetable oil
  • Carrots
  • Reduced sodium soy sauce
  • Fresh broccoli crowns
  • Cornstarch
  • Sugar
  • Rice
Nutrients per serving
  • Calories 200
  • Total Fat 10g
    • Saturated Fat 2.5g
  • Cholesterol 45mg
  • Sodium 940mg
  • Total Carbohydrates 9g
    • Dietary Fiber 2
    • Sugars 4g
  • Protein 19g
What to do
  1. Partially freeze steak; slice across the grain into 3-by-¼-inch strips. Marinate for 1 hour in refrigerator in beef broth.
  2. Heat oil in large skillet, coating sides. Continue to heat on medium-high for a minute.
  3. Remove steak from marinade. Save marinade for step 6. Add steak to pan and stir-fry until browned.
  4. Add carrots and soy sauce. Cook 5-10 minutes, stirring often.
  5. Add broccoli and cook until crisp-tender, stirring often.
  6. In a small bowl, combine cornstarch, sugar and beef broth (marinade), mixing well; add to meat mixture in skillet.
  7. Stir constantly until mixture is thickened and hot and bubbling.
  8. Cook rice according to package directions. Serve over rice.
Be food safe
  • Avoid cross-contamination after preparing raw meat by washing all surfaces with hot water and soap before working with raw vegetables.
  • Cut meat into small pieces to cook thoroughly.
  • Refrigerate leftovers within two hours of eating.
Preparation tips
  • Place steak in freezer for 30-60 minutes for easier slicing. Cut across the grain through tough muscle fibers, which makes it more tender.
  • Make sure vegetables and meats are cut into bite-sized pieces. Stir-fry uses high heat, so pieces must be small enough to cook through without burning.
  • If skillet is full of meat and vegetables, first stir-fry meat completely, add back at end.
  • Use reduced-sodium soy sauce.
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