Name: Beef-Broccoli Stir-Fry
Prep time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons reduced-sodium soy sauce; 1 tablespoon cornstarch; 1 tablespoon white vinegar; 1 tablespoon grated fresh ginger; 0.25 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 1/8 inch thick; 0.75 cup reduced-sodium beef broth; 4 green onions, bias sliced; 2 cups hot cooked spaghetti squash or angel hair pasta

Beef-Broccoli Stir-Fry

5.0

(2)

2 Reviews

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

EatingWell Test Kitchen

Updated on April 1, 2020

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Low-Calorie Dairy-Free Diabetes Appropriate Egg Free Nut-Free Healthy Immunity

Jump to Nutrition Facts

Ingredients

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 1/8 inch thick
¾ cup reduced-sodium beef broth
4 green onions, bias sliced
2 cups hot cooked spaghetti squash or angel hair pasta

Directions

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 1/8-inch-thick slices. Add meat to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain meat, discarding marinade.
Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.
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.
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 Facts (per serving)

205	Calories
6g	Fat
17g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 205
% Daily Value *
Total Carbohydrate 17g	6%
Dietary Fiber 4g	15%
Total Sugars 3g
Protein 22g	44%
Total Fat 6g	8%
Saturated Fat 2g	8%
Cholesterol 40mg	13%
Vitamin A 3987IU	80%
Vitamin C 60mg	67%
Folate 65mcg	16%
Sodium 659mg	29%
Calcium 93mg	7%
Iron 3mg	17%
Magnesium 49mg	12%
Potassium 772mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.