Photo: Chop-Chop Beef Stir-Fry Recipe
Ingredients
- 1/2 cup fat-free beef broth
- 1/2 tablespoon cornstarch
- 1/2 tablespoon reduced-sodium or lite soy sauce
- 1 1/2 cloves garlic, chopped (1/2 tablespoon)
- 1/4 teaspoon crushed red pepper
- 4 ounces raw lean filet mignon or leanest cut available, sliced
- Dash salt
- 2 cups broccoli florets
- 1 cup sliced mushrooms
- 1 cup sugar snap peas
- 2 tablespoons chopped scallions, plus thinly sliced scallions, for serving, optional
Directions
In a bowl, combine beef broth, cornstarch, soy sauce, garlic, and red pepper. Whisk until cornstarch dissolves. Set aside.
Season beef with salt and thinly slice. Add to the bowl and toss to coat. Cover and let marinate in the refrigerator for 10 to 15 minutes.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add broccoli, sugar snap peas, mushrooms, scallions, and 1/4 cup of the marinade from the beef. Stirring occasionally, cook until broccoli softens, about 3 minutes.
Add beef and remaining marinade. Stirring occasionally, cook until beef is cooked through, 2 to 3 minutes.
Serve it up and season to taste with additional salt and garnish with sliced scallions, if using. Enjoy!
PER SERVING (entire recipe): 293 calories, 6.5g fat, 914mg sodium, 26g carbs, 7.5g fiber, 7g sugars, 35g protein
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By fruss
on April 28, 2013
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This was very good. Simple. I made more of the sauce, only because I had more veggies and meat and just thought it needed it. I omitted the red pepper, but would like to make it again with it. As someone else said, it looked and tasted just like you brought it home from your local carry-out.
By pdunbarthomas_1...
waterford, 78
on January 22, 2013
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this was outstanding!!! Could have not had it any better in a restaurant! Easy and delish!
By JayLCee
on November 02, 2011
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Fast, easy, tasty stir fry-like dish. Ingredients were easy to adjust to make more than one serving. I used a bagged vegetable mix with broccoli, carrots, and snap peas, so it was even faster to prepare. Has a nice kick to it with the red pepper flakes (if you're not a fan of spicy food, you'll want to cut back on the flakes I say stir fry-like because it's a lot of marinade so it doesn't really "fry" some much as "boil" or "stew." I let the marinade evaporate a bit so it wasn't so soupy over my rice. All in all, I'll be eating it again.
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