Beef & Broccoli Stir Fry


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Member since 2006
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Serves 4 | Prep Time 35 | Cook Time 35

Why I Love This Recipe

Chinese noodles, available in the Asian section of most supermarkets, are a delicious accompaniment. You can also serve the stir-fry over white or brown rice.


Ingredients You'll Need

3 tablespoons soy sauce

3 tablespoons apple juice

1 tablespoon cider vinegar

1 tablespoon sugar

3 garlic cloves, minced

Ground pepper

1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips

1 tablespoon plus 1 teaspoon canola oil

1 tablespoon cornstarch

1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces

Coarse salt


Directions

1. In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper.


Add meat; toss to coat.


Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.


2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat.


In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat.


Add 1/2 cup water to pan; stir up browned bits with a wooden spoon.


Pour into marinade; whisk in cornstarch.


3. In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes.


Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.


4. Stir marinade, add to pan, and bring to a boil.


Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat.


Season with salt and pepper.


Serve immediately.


Per serving: 319 calories; 15.3 grams fat; 32.1 grams protein; 14.3 grams carbohydrates; 3.5 grams fiber.


Note: To make it easier to slice the steak very thinly, place it in the freezer for 20 to 30 minutes, wrapped well in plastic.


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