Beef-Broccoli Stir-Fry

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Reduced-sodium soy sauce and beef broth limit the sodium in this stir-fry, keeping it healthy and fresh-tasting.

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon white vinegar
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 12 ounces boneless beef top sirloin steak
  • 1 small bunch broccoli (about 1 pound)
  • 2 teaspoons cooking oil
  • 2 medium carrots, bias-sliced 1/8 inch thick
  • ¾ cup reduced-sodium beef broth
  • 4 green onions, bias sliced
  • 2 cups hot cooked spaghetti squash or angel hair pasta

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Directions

Step 1

For marinade, in a medium bowl, combine soy sauce, cornstarch, vinegar, ginger, squashed red pepper, and garlic. Cut back excess from meat. Cut meat across the grain into 1/8-inch-thick cuts. Add meat to marinade; throw to cover. Cover and marinate at room temperature for 10 minutes. Drain meat, disposing of marinade.

Step 2

In the meantime, cut broccoli florets from stems. Whenever wanted, strip stems. Cut stems into 1/4-inch-thick cuts.

Step 3

In a wok or huge skillet, heat 1 teaspoon of the oil over medium-high warmth. Add meat; cook and mix in hot oil for 2 to 3 minutes or until somewhat pink in center. Eliminate meat from wok or skillet.

Step 4

Add the excess 1 teaspoon oil to a hot wok or skillet. Add broccoli and carrots; cook and mix for 1 moment. Add beef broth: cook and mix for 5 to 7 minutes or until vegetables are crisp-tender, mixing to scrape up any seared pieces from the lower part of wok or skillet. Return cooked meat to wok or skillet. Add green onions; heat through. Serve quickly over hot cooked spaghetti squash or pasta.

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