Beef and Broccoli

Beef and Broccoli

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From: Diabetic Living Magazine

Tender beef top sirloin and broccoli in an Asian-inspired sauce is served over noodles for the taste of takeout from your own kitchen.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 teaspoons cornstarch, divided
  • 1 tablespoon reduced-sodium soy sauce
  • 3 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 12 ounces boneless beef top sirloin steak, bias-sliced ⅛-inch thick (see Test Kitchen Tip)
  • 4 ounces Chinese egg noodles or whole wheat vermicelli
  • 1 pound fresh broccoli
  • 3 tablespoons hoisin sauce
  • 2 tablespoons water
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon canola oil
  • ¾ cup reduced-sodium beef broth
  • 1 cup quartered and/or halved cherry tomatoes

Preparation

  • Prep

  • Ready In

  1. In a medium bowl, stir together 2 teaspoons of the cornstarch, the soy sauce, garlic, and crushed red pepper; add beef and stir to coat. Marinate at room temperature for 20 minutes.
  2. Meanwhile, cook Chinese noodles or vermicelli according to package directions, except omit salt; drain and set aside.
  3. Cut broccoli into 2-inch florets. Peel broccoli stem and cut into ½-inch slices; set aside. For sauce: Stir together hoisin sauce, the water, sesame oil, and the remaining 1 teaspoon cornstarch; set aside.
  4. In a very large skillet or wok heat canola oil over medium-high heat. Add beef mixture; stir-fry for 1 to 2 minutes or until still slightly pink in center. Remove beef mixture; set aside.
  5. Stir beef broth into skillet, scraping up any browned bits from bottom of skillet. Add broccoli; bring to boiling. Reduce heat to medium. Cover and cook for 3 to 4 minutes or until broccoli is crisp-tender.
  6. Add sauce to broccoli; cook and stir until thickened. Add beef and tomatoes; heat through. Serve over cooked Chinese noodles or whole wheat vermicelli.
  • Test Kitchen Tip: For easier slicing, freeze the beef for 30 to 60 minutes before slicing.

Nutrition information

  • Serving size: ½ cup noodles and 1- ½ cups broccoli mixture
  • Per serving: 379 calories; 14 g fat(4 g sat); 8 g fiber; 39 g carbohydrates; 26 g protein; 85 mcg folate; 48 mg cholesterol; 7 g sugars; 1,107 IU vitamin A; 108 mg vitamin C; 85 mg calcium; 4 mg iron; 532 mg sodium; 761 mg potassium
  • Nutrition Bonus: Vitamin C (180% daily value), Iron (22% dv), Vitamin A (22% dv), Folate (21% dv)
  • Carbohydrate Servings:

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