- 1 pound beef tenderloin, trimmed of visible fat and cut into thin strips
- 2 garlic cloves, smashed
- 1 tablespoon minced fresh ginger
- 2 tablespoons soy sauce
- 1 bunch broccoli (about 1 lb)
- 2 tablespoons olive oil
- 1/2 cup water
- 1 1/2 cups beef broth
- 2 tablespoons cornstarch
- 1 cup fresh bean sprouts
- Combine beef, garlic, ginger and soy sauce in a bowl and let stand.
- Wash broccoli thoroughly and cut into florets. Trim and peel stems and cut into 1/4-inch thick slices.
- Heat 1 Tbsp. oil in a large nonstick skillet or wok over high heat, add broccoli florets and stems, then stir-fry for 2 minutes.
- Add 1/2 cup water and stir until water evaporates. Transfer broccoli to a plate.
- Add remaining oil to pan, add beef mixture and stir-fry for 3 minutes.
- Stir together broth and cornstarch, add to meat and stir-fry until sauce is thickened, about 3 minutes longer.
- Add broccoli and bean sprouts, then cook, stirring, until heated through, about 2 minutes.
Amount per serving
- Calories: 266
- Fat: 11g
- Saturated fat: 2g
- Protein: 32g
- Carbohydrate: 12g
- Fiber: 4g
- Cholesterol: 65mg
- Sodium: 859mg
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