Recipe Image

Beef-Broccoli Stir-Fry

  • 30 m
  • 30 m
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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/16/2019