Beef and Veggie Stir-Fry
Servings: 6 ⟩⟩ Serving size: ¾ cup
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
What To Do
- Partially freeze steak; slice across the grain into 3-by-¼-inch strips. Marinate for 1 hour in refrigerator in beef broth.
- Heat oil in large skillet, coating sides. Continue to heat on medium-high for a minute.
- Remove steak from marinade. Save marinade for step 6. Add steak to pan and stir-fry until browned.
- Add carrots and soy sauce. Cook 5-10 minutes, stirring often.
- Add broccoli and cook until crisp-tender, stirring often.
- In a small bowl, combine cornstarch, sugar and beef broth (marinade), mixing well; add to meat mixture in skillet.
- Stir constantly until mixture is thickened and hot and bubbling.
- Cook rice according to package directions. Serve over rice.
Make My Shopping List
- 1 pound of boneless round steak
- 1 ½ cups of reduced sodium beef broth
- 2 tablespoons of vegetable oil
- 4-5 carrots, sliced diagonally
- 1/2 cup of reduced sodium soy sauce
- 1 small bunch of fresh broccoli crown, chopped into bite-sized pieces
- 2 tablespoons of cornstarch
- 1/2 teaspoon of sugar
- Hot cooked 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.
