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Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:4 servings, 1 1/ cups eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:4 servings, 1 1/ cups each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings, 1 1/ cups each
Yield:
4 servings, 1 1/ cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupreduced-sodium chicken broth, divided1tablespooncornstarch2tablespoonsreduced-sodium soy sauce2tablespoonsorange marmalade1tablespoonoyster-flavored sauce1tablespoonrice vinegar1 1/2-2 teaspoons chile-garlic sauce4teaspoonscanola oil, divided12ouncesbeef top sirloin, trimmed of fat and cut into 1/4-inch strips1tablespoonminced fresh ginger1 large onion, slivered (1 1/2-2 cups)1 small red bell pepper, diced (1 cup)1 pound broccoli florets, (about 4 cups)
Cook Mode(Keep screen awake)
Ingredients
½cupreduced-sodium chicken broth, divided
1tablespooncornstarch
2tablespoonsreduced-sodium soy sauce
2tablespoonsorange marmalade
1tablespoonoyster-flavored sauce
1tablespoonrice vinegar
1 1/2-2 teaspoons chile-garlic sauce
4teaspoonscanola oil, divided
12ouncesbeef top sirloin, trimmed of fat and cut into 1/4-inch strips
1tablespoonminced fresh ginger
1 large onion, slivered (1 1/2-2 cups)
1 small red bell pepper, diced (1 cup)
1 pound broccoli florets, (about 4 cups)
DirectionsCombine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.TipsPeople with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell Magazine, Fall 2004
Directions
Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.TipsPeople with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.
Tips
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell Magazine, Fall 2004
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Nutrition Facts(per serving)265Calories11gFat23gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
