Beef and Broccoli Stir-Fry
Who needs Chinese takeout when you can make it fast and fresh yourself (with no MSG)?
- 2 tbsp canola oil
- 1 (1-lb) package beef strips for stir-fry
- 1 tsp bottled minced garlic
- ¼ tsp salt
- ¼ tsp pepper
- 1 (10-oz) package frozen broccoli florets, thawed
- 2 tbsp cornstarch
- ¼ cup low sodium soy sauce
- ¼ cup water
- Brown rice (optional, for serving)
In a large skillet or wok over medium-high heat, heat the canola oil.
Add the beef strips, garlic, salt, and pepper and cook, stirring frequently, until beef is just cooked through, about 2 minutes. Add the broccoli and cook, stirring frequently, until crisp-tender, about 2 minutes.
Sprinkle cornstarch over beef and broccoli, stirring well to coat (the cornstarch will be absorbed by the oil and pan juices).
Add soy sauce and water and bring to a boil, stirring constantly, until sauce is thickened, about 2 minutes.
- If you cannot find already-cut beef strips for stir-fry in the meat case, ask the meat cutter to prepare it for you. Many grocers are eager to please customers with special requests, and you might even have them use whatever cuts of beef are sale-priced for the week. Stick with lean cuts or have them trim the fat. Forgot to defrost the broccoli? No problem. Thaw broccoli in a covered, microwave-safe container on high in a microwave oven for 2 to 3 minutes.
- Naturally, serve the Beef and Broccoli Stir-Fry over brown rice (instant brown rice saves time). But the mixture is also great as a topper for baked potatoes.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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