Name: Lean beef and broccoli stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz beef eye of round, cut into thin strips; 3 oz broccoli florets, cut into small pieces; 1.5 oz red bell pepper, thinly sliced; 1/4 cup long-grain white rice; 2/3 cup water; 1 tsp canola oil; 1 tbsp low sodium soy sauce; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/2 tsp honey; 3/4 tsp cornstarch; 1/4 tsp salt

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes.
In a small bowl, whisk together the soy sauce, honey, cornstarch, and 1 tablespoon of water until the cornstarch is dissolved.
Heat half the canola oil in a 12-inch skillet over high heat. Add the beef strips in a single layer and cook without moving for 2 minutes to brown. Flip and cook for 1 minute more until browned and the centers are no longer pink. Remove the beef from the skillet and set aside. Done when opaque in the center, 145°F.
Add the remaining oil to the same skillet over medium-high heat. Add the broccoli and bell pepper, and cook for 4 minutes, stirring often. Stir in the garlic and ginger and cook for 1 minute until fragrant.
Return the beef to the skillet. Give the sauce a quick whisk and pour it over the beef and vegetables. Cook, stirring constantly, for 2 minutes until the sauce has thickened and coats the beef and broccoli evenly.

Nutrition

Ingredients

Instructions

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