Beef-Broccoli Stir-Fry Recipe
Nutritional Info (Per serving):
Calories: 205, Saturated Fat: 1g, Sodium: 659mg, Dietary Fiber: 4g, Total Fat: 6g, Carbs: 17g, Cholesterol: 40mg, Protein: 22g
Exchanges: Vegetable: 1, Starch: 1, Lean Meat: 2.5, Fat: 0.5
More Diabetic Recipes
Prep Time: 10 mins
Cook Time: 20 mins
Rest Time: 10 mins
Total Time: 30 mins
Ingredients
2 tablespoon soy sauce, reduced-sodium 1 tablespoon cornstarch 1 tablespoon vinegar, white 1 tablespoon ginger, fresh, grated 1/4 teaspoon pepper, red, crushed 2 clove(s) garlic, minced, minced 12 ounce(s) beef, top sirloin steak 1 bunch(es) broccoli 2 teaspoon oil, cooking 2 medium carrot(s), bias-sliced 1/8 inch thick 3/4 cup(s) broth, reduced-sodium beef 4 scallion(s) (green onions), bias-sliced 2 cup(s) squash, spaghetti, cooked, or angel hair pasta
Preparation
1. For 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.
2. Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.
3. In 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.
4. Add 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.
Nutritional Info (Per serving):
Calories: 205, Saturated Fat: 1g, Sodium: 659mg, Dietary Fiber: 4g, Total Fat: 6g, Carbs: 17g, Cholesterol: 40mg, Protein: 22g
Exchanges: Vegetable: 1, Starch: 1, Lean Meat: 2.5, Fat: 0.5
More Diabetic Recipes
Prep Time: 10 mins
Cook Time: 20 mins
Rest Time: 10 mins
Total Time: 30 mins
Ingredients
2 tablespoon soy sauce, reduced-sodium 1 tablespoon cornstarch 1 tablespoon vinegar, white 1 tablespoon ginger, fresh, grated 1/4 teaspoon pepper, red, crushed 2 clove(s) garlic, minced, minced 12 ounce(s) beef, top sirloin steak 1 bunch(es) broccoli 2 teaspoon oil, cooking 2 medium carrot(s), bias-sliced 1/8 inch thick 3/4 cup(s) broth, reduced-sodium beef 4 scallion(s) (green onions), bias-sliced 2 cup(s) squash, spaghetti, cooked, or angel hair pasta
Preparation
1. For 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.
2. Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.
3. In 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.
4. Add 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.
