Better Than Take-Out Beef and Broccoli

Servings: 4

Ingredients:

3 Tablespoons cornstarch, divided
1 pound lean flank steak (or other lean steak), cut into thin 1-inch pieces
¼ cup low sodium soy sauce
¼ cup water or low-sodium beef broth
1 Tablespoon packed brown sugar
1 Tablespoon garlic, chopped small
2 teaspoons fresh ginger, grated (or 1/8 to ¼ teaspoon powdered ginger)
2 Tablespoons vegetable oil, divided
4 cups broccoli, chopped
½ cup white onions, sliced
2 scallions, sliced (optional)

Directions:

  1. In a large bowl, whisk together 2 tablespoons of the cornstarch with 3 tablespoons of water. Add beef and toss to combine.
  2. In a separate small bowl, whisk remaining 1 tablespoon of cornstarch with the soy sauce, ¼ cup water or broth, brown sugar, garlic and ginger. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large nonstick pan over medium heat. Add beef and cook, stirring until it’s almost cooked through. Using a slotted spoon, remove the beef and set aside.
  4. Add the remaining 1 tablespoon of oil to the pan. When the oil is hot, add the broccoli and onions. Cook for about 4 minutes, stirring occasionally, until broccoli is tender.
  5. Return the beef to the pan and add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve over brown rice or noodles. Top with optional sliced scallions.

 

Recipe courtesy of Maryland WIC.

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Recipe Category

30 minutes or less, One pan meals, World Cuisine

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Better Than Take-Out Beef and Broccoli

Servings: 4

Ingredients:

3 Tablespoons cornstarch, divided
1 pound lean flank steak (or other lean steak), cut into thin 1-inch pieces
¼ cup low sodium soy sauce
¼ cup water or low-sodium beef broth
1 Tablespoon packed brown sugar
1 Tablespoon garlic, chopped small
2 teaspoons fresh ginger, grated (or 1/8 to ¼ teaspoon powdered ginger)
2 Tablespoons vegetable oil, divided
4 cups broccoli, chopped
½ cup white onions, sliced
2 scallions, sliced (optional)

Directions:

  1. In a large bowl, whisk together 2 tablespoons of the cornstarch with 3 tablespoons of water. Add beef and toss to combine.
  2. In a separate small bowl, whisk remaining 1 tablespoon of cornstarch with the soy sauce, ¼ cup water or broth, brown sugar, garlic and ginger. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large nonstick pan over medium heat. Add beef and cook, stirring until it’s almost cooked through. Using a slotted spoon, remove the beef and set aside.
  4. Add the remaining 1 tablespoon of oil to the pan. When the oil is hot, add the broccoli and onions. Cook for about 4 minutes, stirring occasionally, until broccoli is tender.
  5. Return the beef to the pan and add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve over brown rice or noodles. Top with optional sliced scallions.

 

Recipe courtesy of Maryland WIC.

Nutrition Facts

4 serving per container

Serving size 2 cups

Amount Per Serving
Calories 390
% Daily Value*
Total Fat 22g 28%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 710mg 31%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 5g
Includes 3g Added Sugars 6%
Protein 36g
Vitamin D 0mcg 0%
Calcium 56mg 4%
Iron 5mg 30%
Potassium 711mg 15%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.