Steak and Broccoli Stir-Fry
- Yield servings
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.