Beef and Veggie Stir-Fry
Missing Recipe Summary/Abstract
Ingredients
- Boneless round steak Main Ingredient 1 lb
- Reduced-sodium beef broth 1 1/2 cups
- Vegetable oil 2 tbsp
- Carrots 4-5
- Reduced-sodium soy sauce 1/2 cup
- Broccoli crowns 1 small bunch
- Cornstarch 2 tbsp
- Sugar 1/2 tsp
- Hot cooked rice for serving
**Tip! – Avoid cross-contamination after preparing raw meat by washing all surfaces with hot water and soap before working with raw vegetables. Cut meat into small pieces to cook thoroughly. Refrigerate leftovers within two hours of eating. Place steak in freezer for 30-60 minutes for easier slicing. Cut across the grain through tough muscle fibers, which makes it more tender. Make sure vegetables and meats are cut into bite-sized pieces. Stir-fry uses high heat, so pieces must be small enough to cook through without burning. If skillet is full of meat and vegetables, first stir-fry meat completely, add back at end. Use reduced-sodium soy sauce.
**Fun Fact! – No fun facts available.
Make My Shopping List
What To Do
Partially freeze steak; slice across the grain into 3-by-¼-inch strips. Marinate for 1 hour in refrigerator in beef broth.
Heat oil in large skillet, coating sides. Continue to heat on medium-high for a minute.
Remove steak from marinade. Save marinade for step 6. Add steak to pan and stir-fry until browned.
Add carrots and soy sauce. Cook 5-10 minutes, stirring often.
Add broccoli and cook until crisp-tender, stirring often.
In a small bowl, combine cornstarch, sugar and beef broth (marinade), mixing well; add to meat mixture in skillet.
Stir constantly until mixture is thickened and hot and bubbling.
Cook rice according to package directions. Serve over rice.
No video available
Other Recipes
Harvest Bowl
Garden Salad
Veggie Pizza
