Cooklist AI

Savory Beef and Broccoli Stir-Fry

Name: Savory Beef and Broccoli Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup chicken stock; 2 tablespoons cornstarch; 1/4 teaspoon table salt; 2 teaspoons canola oil; 1 cup reduced-sodium chicken broth; 5 cups uncooked broccoli florets; 1/4 teaspoon red pepper flakes; 1/4 cup water; 1/4 cup low sodium soy sauce; 2 cloves grated garlic; 1 tbsp hoisin sauce; 1 lb flank steak, thinly sliced across the grain; 3 cups broccoli florets; 2 tbsp vegetable oil; 3 tbsp cornstarch; 3 tbsp brown sugar; 1/2 cup soy sauce; 2 teaspoons minced garlic; 1 tablespoon fresh ginger root, minced; 1 tsp grated ginger; 12 ounces uncooked lean trimmed flank steak, thinly sliced against the grain

Savor the comforting flavors of this Savory Beef and Broccoli Stir-Fry, made with a few simple ingredients and guaranteed to be a family favorite. Forget takeout - this delicious meal can be whipped up in just 30 minutes!



30 min

TOTAL TIME

619

CALORIES

$8.56

PER SERVING

Directions

17 STEPS

10 min

PREP TIME

20 min

COOK TIME

30 min

TOTAL TIME

In a large mixing bowl, combine flank steak slices with 2 tablespoons of cornstarch and 2 tablespoons of cold water, and toss until steak is coated.

In a shallow dish, mix together 2 tablespoons of cornstarch and 1/4 teaspoon of salt. Add the thinly sliced flank steak and coat well.

Heat 2 teaspoons of canola oil in a large nonstick wok or deep skillet over medium-high heat.

In a small mixing bowl, whisk together soy sauce, brown sugar, grated ginger, grated garlic, hoisin sauce, and chicken stock. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the beef to the skillet and stir-fry until lightly browned and cooked through, about 4 minutes. Transfer the cooked beef to a separate plate with a slotted spoon.

Add steak to the skillet or wok and cook for 5-6 minutes until cooked through. Remove from the pan and set aside.

Pour 1/2 cup of the reduced-sodium chicken broth into the skillet, stirring to loosen any bits of food from the bottom of the pan.

In the same skillet or wok, heat the remaining 1 tablespoon of vegetable oil and add broccoli florets. Cook for 3-4 minutes until broccoli is tender.

Add the broccoli florets to the skillet; cover and cook, tossing occasionally and sprinkling with a tablespoon of water if needed, until the broccoli is almost crisp-tender, about 3 minutes.

Uncover the skillet and add the minced ginger, garlic, and 1/4 teaspoon red pepper flakes; stir-fry for about 1 minute, or until fragrant.

Pour the sauce mixture into the skillet or wok with the broccoli, stirring frequently. Bring to a boil and cook for 1 minute.

In a small bowl, mix together 1/4 cup of water, 1/4 cup of low-sodium soy sauce, and the remaining 1/2 cup of the chicken broth.

Return the cooked beef to the skillet or wok, stir to coat with the sauce, and cook for an additional 1 minute.

Pour the soy sauce mixture into the skillet and bring to a simmer; cook for an additional 1 minute, or until the sauce has slightly thickened.

Serve hot with rice or your favorite low-carb alternative.

Return the cooked beef and any accumulated juices to the skillet, and toss everything together to coat. Serve immediately. Each serving is about 1 1/4 cups.

Health Info

Macros

34g

CARBS

27g

FAT

55g

PROTEIN

Allowed on these diets

GLUTEN FREE

LACTOSE FREE

Contains these allergens