beef broccoli stir-fry
Stay in take out. Faster than ordering and cost less too.
prep time
10 Min
cook time
20 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- 2 tablespoons soy sauce, less sodium
- 1 tablespoon soy sauce, less sodium
- 1 tablespoon vinegar, white (i like rice vinegar)
- 1 tablespoon ginger, fresh, grated
- 1/4 teaspoon pepper, red, crushed
- 2 cloves garlic, minced, minced
- 12 ounces beef, top sirloin steak
- 1 bunch broccoli
- 2 teaspoons oil, cooking
- 2 medium carrot(s), bias-sliced 1/8 inch thick
- 3/4 cup broth, beef, less sodium
- 4 - (green onions), bias-sliced
- 2 cups squash, spaghetti, cooked, or angel hair pasta
How To Make beef broccoli stir-fry
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Step 1For 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.
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Step 2Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.
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Step 3In 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.
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Step 4Add 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.
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