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Diabetic Living Magazine
“Reduced-sodium soy sauce and beef broth limit the sodium in this stir-fry, keeping it healthy and fresh-tasting.”
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
1For 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.
2Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into ¼-inch-thick slices.
3In 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.
4Add 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.