Beef & Broccoli Stir Fry

Ingredients

• 1 cup brown rice, dry (or 2 cups cooked)
• 12 oz frozen stir-fry vegetable blend
• 2 tbsp peanut oil
• 2 cloves garlic, minced
• 8 oz lean sirloin steak, cut into bite-sized pieces
• 0.25 cup low sodium chicken broth
• 1 tbsp Cornstarch
• 2 tbsp lower sodium soy sauce

Method

1. Cook the rice according to its package directions, or begin with 2 cups of cooked rice.
2. Thaw the frozen vegetables using the microwave defrost setting for 3 to 4 minutes.
3. Heat the oil in a wok or frying pan, cook the garlic briefly, then stir-fry the vegetables over high heat for about 5 minutes. Set them aside.
4. Cook the beef in the same pan for about 7 minutes, or until it reaches your preferred doneness.
5. Whisk the broth, cornstarch and soy sauce together, then return the vegetables to the pan with the sauce.
6. Stir over the heat until the sauce thickens and serve with the cooked rice.

Nutrition

Nutrition is estimated per serving from the original source and is a guide rather than a measurement. Actual values vary with ingredients, brands and portion size.

Original source

Diabetes Food Hub. Open the credited publication to review its complete context, serving notes and later changes.

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About this recipe

Inflameless provides general cooking and food education. Recipe labels do not confirm suitability for a medical condition or allergy.

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