Beef and Broccoli Stir-Fry

Ready in 45 minutes

Try this Beef and Broccoli Stir-Fry recipe, or contribute your own.


1 tablespoon vegetable oil; Plus 1 teaspoon
1 lb Beef; in strips, for stir-fry
3 teaspoons Cornstarch; divided
2 cloves Garlic; minced
1/4 teaspoon red pepper; up to 1/2 ts
1 Sweet onion; halved and
1 (8-oz) bag fresh broccoli
1/2 cup Stir-Fry Sauce; (recipe follows)
1/2 cup Chicken broth
1 bunch watercress
1 cup Reduced-sodium soy sauce
1/3 cup Dry sherry
4 teaspoons fresh ginger; Grated
2 teaspoons Sugar

Original recipe makes 4 Servings



1. 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 on Jun 03, 1998

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