Stir-Fry Beef and Broccoli

By carvalhohm

Ingredients

• 1 1/4 lb beef flank steak, cut into thin slices
• 2 tablespoons soy sauce
• 3 cloves garlic, finely chopped
• 1 tablespoon grated gingerroot, if desired
• 1/3 cup hoisin sauce
• 1/3 cup water
• 1 tablespoon cornstarch
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons peanut or vegetable oil
• 2 cups fresh small broccoli florets
• 1 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips
• 2 tablespoons water
• 1/2 cup cashew halves, if desired

Preparation

Step 1

1 In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.

2 In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.

3 To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.

4 Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.

Serves 4

To make cutting the beef easier, put the uncooked flank steak in the freezer for 15 minutes. Cutting with the grain, cut the steak into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices. Serve the stir-fry mixture over hot cooked rice or Asian noodles.

Serving Size: 1 Serving Calories370 ( Calories from Fat120), Total Fat14g (Saturated Fat3 1/2g, Trans Fat0g ), Cholesterol105mg Sodium660mg Total Carbohydrate19g (Dietary Fiber3g Sugars4g ), Protein44g