Beef and Broccoli

Beef and Broccoli

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Rated: 4
  • Makes: 4 servings
  • Prep 25 mins
  • Marinate 20 mins
  • Carb Grams Per Serving: 39


  • 3 teaspoons cornstarch
  • 1 tablespoon reduced-sodium soy sauce
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 12 ounces boneless beef top sirloin steak, bias-sliced 1/8-inch thick*
  • 4 ounces Chinese egg noodles or whole wheat vermicelli
  • 1 pound fresh broccoli
  • 3 tablespoons hoisin sauce
  • 2 tablespoons water
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon canola oil
  • 3/4 cup reduced-sodium beef broth
  • 1 cup quartered and/or halved cherry tomatoes


  1. In a medium bowl stir together 2 teaspoons of the cornstarch, the soy sauce, garlic, and crushed red pepper; add beef and stir to coat. Marinate at room temperature for 20 minutes.
  2. Meanwhile, cook Chinese noodles or vermicelli according to package directions, except omit salt; drain and set aside.
  3. Cut broccoli into 2-inch florets. Peel broccoli stem and cut into 1/2-inch slices; set aside. For sauce: Stir together hoisin sauce, the water, sesame oil, and the remaining 1 teaspoon cornstarch; set aside.
  4. In a very large skillet or wok heat canola oil over medium-high heat. Add beef mixture; stir-fry for 1 to 2 minutes or until still slightly pink in center. Remove beef mixture; set aside.
  5. Stir beef broth into skillet, scraping up any browned bits from bottom of skillet. Add broccoli; bring to boiling. Reduce heat to medium. Cover and cook for 3 to 4 minutes or until broccoli is crisp-tender.
  6. Add sauce to broccoli; cook and stir until thickened. Add beef and tomatoes; heat through. Serve over cooked Chinese noodles or whole wheat vermicelli.


  • *Test Kitchen Tip: For easier slicing, freeze the beef for 30 to 60 minutes before slicing.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 379 cal., 14 g total fat (4 g sat. fat), 48 mg chol., 532 mg sodium, 39 g carb. (8 g fiber, 7 g sugars), 26 g pro.

Diabetic Exchanges

Starch (d.e): 2; Fat (d.e): 1.5; Lean Meat (d.e): 2.5; Vegetables (d.e): 1.5