Try this Beef and Broccoli Stir-Fry recipe, or contribute your own.
Suggest a better description1. Prepare brown rice according to package directions for 4 servings. 2. Meanwhile, heat 1 tablespoon oil in large, deep skillet or wok over high heat until shimmering. Toss beef with 2 teaspoons cornstarch in medium bowl. Add to skillet and cook, stirring, until no longer pink, 1 to 2 minutes. With slotted spoon, transfer to clean bowl. 3. Add remaining 1 teaspoon oil to skillet. Add garlic, red pepper flakes and onion; cook, stirring, 30 seconds. Stir in broccoli and Stir-Fry Sauce. Dissolve remaining 1 teaspoon cornstarch in chicken broth; add to skillet and cook, stirring occasionally, until broccoli is tender, 5 minutes. 4. Return beef to skillet with watercress and cook, stirring, 1 minute more. Serve with brown rice. Makes 4 servings. STIR-FRY SAUCE: Combine all ingredients in jar with tight-fitting lid. Stir until sugar is dissolved. Refrigerate up to 2 weeks. Shake before using. Makes 1 1/2 cups.
PER SERVING: Calories 440, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 71 mg, Sodium 1,052 mg, Carbohydrates 35 g, Protein 30 g Recipe by Cathy Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by Julie Bertholf
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 392 | ||
Calories from Fat: 212 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 31 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 2198.2mg | 76 % | |
Potassium 603mg | 16 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 12.8g | ||
Protein 25.7g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
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