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Stir-Fry Beef and Broccoli
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Make tasty Asian restaurant fare at home – and do it in less than 30 minutes! Stir-fry is weeknight easy. PREP TIME: 25 MINS | TOTAL TIME: 25 MINS | MAKES: 6 Ingredients: | |
Beef | |
1¼ lb (625 g) | beef flank steak, cut into thin slices |
2 tbsp (25 mL) | soy sauce |
3 cloves | garlic, finely chopped |
1 tbsp (15 mL) | grated gingerroot, if desired |
Sauce | |
1/3 cup (75 mL) | hoisin sauce |
1/3 cup (75 mL) | water |
1 tbsp (15 mL) | cornstarch |
½ tsp (2 mL) | crushed red pepper flakes |
Stir-Fry | |
2 tbsp (25 mL) | vegetable oil, divided |
2 cups (500 mL) Green Giant* Valley Selections* Cut Broccoli | |
1 ½ cups (375 mL) | Julienne carrot strips |
2 tbsp (25 mL) | water |
½ cup (125 mL) | cashew halves, if desired |
Method:
In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, whisk together sauce ingredients; set aside.
In wok or large nonstick skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Stir in beef mixture; stir-fry, 2 to 3 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 3 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
Return beef mixture to wok. Stir in sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.
For this recipe you'll need Valley Selections* Cut Broccoli
To make cutting the beef easier, put the uncooked flank steak in the freezer for 15 minutes. Cutting with the grain, cut the steak into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices.
Serve the stir-fry mixture over hot cooked rice or Asian noodles.
Enjoy your day! Niki
Recipe uploaded with Shop'NCook for iPhone.
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