Sesame-Ginger Beef and Veggie Stir-Fry

Ingredients

3 tbsp. less-sodium soy sauce, divided

2 tbsp. cornstarch, divided

2 tsp. dark sesame oil, divided

1 lb. flank steak, trimmed, thinly sliced

1/3 cup fat-free, low-sodium chicken broth

1/4 tsp. crushed red pepper flakes

3 tsp. canola oil, divided

3 tbsp. peeled, minced gingerroot

2 garlic cloves, minced

1 red bell pepper, seeded, thinly sliced

2 cups broccoli florets

4 green onions, including green tops, cut into 2-inch pieces

1/4 cup chopped fresh cilantro

4 cups cooked rice

Directions

Prep Time

30 minutes

Cook Time

10 minutes

Ready in

40 minutes

In a medium bowl combine 1 tablespoon of the soy sauce, 1 tablespoon of the cornstarch and 1 teaspoon of the sesame oil; stir well. Add beef; stir to coat. Set aside.
In a small bowl combine remaining 2 tablespoons soy sauce, remaining 1 tablespoon cornstarch, remaining 1 teaspoon sesame oil plus broth and red pepper flakes; stir until cornstarch dissolves. Set aside.
In a wok or large nonstick skillet heat 2 teaspoons of the canola oil over medium-high heat. Add beef; stir-fry 2 to 3 minutes or until lightly browned. Remove from wok; wipe wok with paper towels.
Add remaining 1 teaspoon canola oil to wok; heat over medium-high heat. Add ginger and garlic; stir-fry 1 minute or until fragrant. Add bell pepper, broccoli and onions; stir-fry 3 minutes or until crisp-tender. Stir in broth mixture and beef; cook 30 seconds or until sauce thickens. Remove from heat. Stir in cilantro; serve immediately with rice.

Serving Size

Per Serving

Calories 476, Calories Fat 127, Total Fat 14g, Saturated Fat 3g, Cholesterol 43mg, Sodium 390mg, Carbohydrate 54g, Protein 30g