Beef & Broccoli Stir-Fry
So you just graduated, now what? Graduation and moving out the nest with your first apartment can be a very exciting yet overwhelming time. Don’t let the kitchen be a reason to stress. My newest book, trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence, is your answer to all things food, helping you stock your pantry, and cook your favorite meals healthy and easy!
This will be your go-to book for simple dishes that feed and please – no need for unhealthy dining out! Forget Chinese take-out when you can easily impress with yummy Beef and Broccoli Stir-Fry – and who needs the delivery guy when and fast and savory Chicken Fajita Pizza is just a few ingredients away – and happens to be good for you!
With everything you need to know about tackling the kitchen, from healthy delicious recipes to all you need to whip them up – this cookbook, KITCHEN 101: Secrets to Cooking Confidence is a must have for the proud graduate this season!
Beef and Broccoli Stir-Fry from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets To Cooking Confidence
No need for Chinese take-out when you can whip up this quick and tasty stir-fry. Serve with rice.
Makes 4 servings
2 tablespoons low-sodium soy sauce
1 tablespoon honey
1 1/2 teaspoons ground ginger
1 teaspoon minced garlic
2 tablespoons cornstarch, divided
2 tablespoons plus 1 cup fat-free chicken broth, divided
1 pound flank steak, trimmed of fat and cut into strips (sirloin or round steak may be used)
1 onion, coarsely chopped
4 cups broccoli florets
1 green or red bell pepper, seeded and cut into strips
1/2 cup chopped green onions
1 (8-ounce) can sliced water chestnuts, drained
1. In glass dish or plastic bag, combine soy sauce, honey, ginger, garlic, 1 tablespoon cornstarch and 2 tablespoons chicken broth. Add sliced meat and marinate in refrigerator, covered, 1 hour, time permitting.
2. In large shallow skillet coated with nonstick cooking spray, stir-fry meat few minutes until browned. Add onion, broccoli, and pepper cooking over medium-high heat 5-7 minutes or until tender.
3. In small bowl mix together remaining 1 cup chicken broth and 1 tablespoon cornstarch. Add to skillet; bring to boil, stirring, until mixture slightly thickens and meat done.
4. Stir in green onions and water chestnuts.
Nutritional info per serving:
Calories 272, Calories from Fat 23%, Fat 7g, Saturated Fat 3g, Cholesterol 48mg, Sodium 540mg, Carbohydrates 25g, Dietary Fiber 6g, Total Sugars 11g, Protein 28g, Dietary Exchanges: 3 vegetable, 1/2 other carbohydrate, 3 lean meat
Check out my easy healthy recipes for the busy or beginner cook.
