Beef-Broccoli Stir-Fry

Beef-Broccoli Stir-Fry

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From: Diabetic Living Magazine

Reduced-sodium soy sauce and beef broth limit the sodium in this stir-fry, keeping it healthy and fresh-tasting.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon white vinegar
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 12 ounces boneless beef top sirloin steak
  • 1 small bunch broccoli (about 1 pound)
  • 2 teaspoons cooking oil
  • 2 medium carrots, bias-sliced ⅛ inch thick
  • ¾ cup reduced-sodium beef broth
  • 4 green onions, bias sliced
  • 2 cups hot cooked spaghetti squash or angel hair pasta

Preparation

  • Prep

  • Ready In

  1. For marinade, in a medium bowl, combine soy sauce, cornstarch, vinegar, ginger, crushed red pepper, and garlic. Trim fat from meat. Cut meat across the grain into ⅛-inch-thick slices. Add meat to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain meat, discarding marinade.
  2. Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into ¼-inch-thick slices.
  3. In a wok or large skillet, heat 1 teaspoon of the oil over medium-high heat. Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center. Remove meat from wok or skillet.
  4. Add the remaining 1 teaspoon oil to hot wok or skillet. Add broccoli and carrots; cook and stir for 1 minute. Add beef broth: cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, stirring to scrape up any browned bits from bottom of wok or skillet. Return cooked meat to wok or skillet. Add green onions; heat through. Serve immediately over hot cooked spaghetti squash or pasta.

Nutrition information

  • Serving size: 1¼ cup stir-fry and ½ cup spaghetti
  • Per serving: 205 calories; 6 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 22 g protein; 65 mcg folate; 40 mg cholesterol; 3 g sugars; 3,987 IU vitamin A; 60 mg vitamin C; 93 mg calcium; 3 mg iron; 659 mg sodium; 772 mg potassium
  • Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (80% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1 starch, 2½ lean meat, ½ fat

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