Scallion-Ginger Beef & Broccoli

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This is out of the September 2019 Eatingwell magazine...Whip up a chef-quality stir-fry at home...this one packs in more vegetables and nearly halves the calorie of what you would find in a restaurant..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (414.4 g)
  • Calories 536.8
  • Total Fat - 24 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 82.7 mg
  • Sodium - 2161 mg
  • Total Carbohydrate - 48.4 g
  • Dietary Fiber - 4.2 g
  • Sugars - 9.1 g
  • Protein - 32.4 g
  • Calcium - 120.6 mg
  • Iron - 4.4 mg
  • Vitamin C - 125.5 mg
  • Thiamin - 0.4 mg

Step 1

Whisk soy sauce, broth, brown sugar and 1 tablespoon cornstarch in a small bowl. Toss steak with the remaining 1 tablespoon cornstarch.

Step 2

Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, about 4 minutes. Transfer to a clean plate. Add the remaining 1 tablespoon oil and broccoli; cook, stirring occasionally, until slightly tender, about 2 minutes. Stir in scallions, ginger and garlic; cook, stirring until fragrant, about 30 seconds. Whisk the soy sauce mixture and add it, along with the beef, back to the pan; cook until sauce thickens, about 1 minute. Serve over rice and garnish with crushed red pepper, if desired.

Tips & Variations


No special items needed.

Related

Daily Inspiration

This dish was a great reason to break out my electric wok and we really enjoyed this dish. Even though I used low-sodium soy sauce, it was a bit salty; therefore, next time I would reverse the amount of chicken broth to soy sauce. This was quick to make and I served it over brown rice. : )

(13 Nov 2019)