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Beef-Broccoli Stir-Fry

Beef-Broccoli Stir-Fry

3.5
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Rated: 3
  • Makes: 4 servings
  • Start to Finish 30 mins
  • Serving Size: 1 1/4cup stir-fry and 1/2 cup spaghetti
  • Carb Grams Per Serving: 17

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon white vinegar
  • 1 tablespoon grated fresh ginger
  • 1/4 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
  • 3/4 cup reduced-sodium beef broth
  • 4 green onions, bias-sliced
  • 2 cups hot cooked spaghetti squash or angel hair pasta

Directions

  1. For marinade, in a medium bowl, combine soy sauce, cornstarch, vinegar, ginger, crushed red pepper, and garlic. Trim fat from meat. Cut meat across the grain into 1/8-inch-thick slices. Add meat to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain meat, discarding marinade.
  2. Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.
  3. In a wok or large skillet, heat 1 teaspoon of the oil over medium-high heat. Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center. Remove meat from wok or skillet.
  4. Add the remaining 1 teaspoon oil to hot wok or skillet. Add broccoli and carrots; cook and stir for 1 minute. Add beef broth: cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, stirring to scrape up any browned bits from bottom of wok or skillet. Return cooked meat to wok or skillet. Add green onions; heat through. Serve immediately over hot cooked spaghetti squash or pasta. Makes 4 ( 1 1/4 cup stir-fry and 1/2 cup spaghetti) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 205 cal., 6 g total fat (1 g sat. fat), 40 mg chol., 659 mg sodium, 17 g carb. (4 g fiber), 22 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Starch (d.e): 1; Vegetables (d.e): 1; Lean Meat (d.e): 2.5

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