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Steak and Broccoli Stir-Fry
Recipe by Spry Contributor
Dry mustard and vinegar join traditional Asian stir-fry seasonings in this version of a classic.
1/4 cup fat-free, no-salt-added beef broth
3 tablespoons and 1/4 cup cold water, divided use
1 tablespoon white vinegar or white wine vinegar
1/2 tablespoon soy sauce (lowest sodium available) or light tamari
1 teaspoon toasted sesame oil
1 teaspoon grated peeled gingerroot
1/8 teaspoon dry mustard
8 ounces flank steak, al visible fat and silver skin discarded, thinly sliced on the diagonal, cut into bite-sized pieces
2 teaspoons canola or corn oil
6 ounces broccoli florets
1/4 cup chopped leeks, white part only
1/4 medium red or green bell pepper, chopped
1 medium garlic clove, minced
2 teaspoons cornstarch
In a small bowl, stir together the broth, 3 tablespoons water, vinegar, soy sauce, sesame oil, gingerroot, and mustard. Set aside.
Heat a medium nonstick skillet over medium-high heat. Cook the steak for 3 to 4 minutes, or until browned and the desired doneness, stirring frequently. Transfer to a plate.
Heat the same skillet over medium heat. Pour in the oil, swirling to coat the bottom. Cook the broccoli, leeks, bell pepper, and garlic for 3 to 4 minutes, or until the broccoli and leeks are tender-crisp. Return the steak to the skillet. Stir in the broth mixture. Cook for 1 minute, or until hot, stirring occasionally. Put the cornstarch in a small bowl. Add the remaining 1/4 cup cold water and whisk until smooth. Cook for 1 minute, or until thickened, stirring frequently.