3 Tablespoons cornstarch, divided
1 pound lean flank steak (or other lean steak), cut into thin 1-inch pieces
¼ cup low sodium soy sauce
¼ cup water or low-sodium beef broth
1 Tablespoon packed brown sugar
1 Tablespoon garlic, chopped small
2 teaspoons fresh ginger, grated (or 1/8 to ¼ teaspoon powdered ginger)
2 Tablespoons vegetable oil, divided
4 cups broccoli, chopped
½ cup white onions, sliced
2 scallions, sliced (optional)
Better Than Take-Out Beef and Broccoli
Servings: 4
Ingredients:
Directions:
- In a large bowl, whisk together 2 tablespoons of the cornstarch with 3 tablespoons of water. Add beef and toss to combine.
- In a separate small bowl, whisk remaining 1 tablespoon of cornstarch with the soy sauce, ¼ cup water or broth, brown sugar, garlic and ginger. Set aside.
- Heat 1 tablespoon of vegetable oil in a large nonstick pan over medium heat. Add beef and cook, stirring until it’s almost cooked through. Using a slotted spoon, remove the beef and set aside.
- Add the remaining 1 tablespoon of oil to the pan. When the oil is hot, add the broccoli and onions. Cook for about 4 minutes, stirring occasionally, until broccoli is tender.
- Return the beef to the pan and add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve over brown rice or noodles. Top with optional sliced scallions.
Recipe courtesy of Maryland WIC.
Recipe Category
30 minutes or less, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Better Than Take-Out Beef and Broccoli
Servings: 4
Ingredients:
3 Tablespoons cornstarch, divided
1 pound lean flank steak (or other lean steak), cut into thin 1-inch pieces
¼ cup low sodium soy sauce
¼ cup water or low-sodium beef broth
1 Tablespoon packed brown sugar
1 Tablespoon garlic, chopped small
2 teaspoons fresh ginger, grated (or 1/8 to ¼ teaspoon powdered ginger)
2 Tablespoons vegetable oil, divided
4 cups broccoli, chopped
½ cup white onions, sliced
2 scallions, sliced (optional)
Directions:
- In a large bowl, whisk together 2 tablespoons of the cornstarch with 3 tablespoons of water. Add beef and toss to combine.
- In a separate small bowl, whisk remaining 1 tablespoon of cornstarch with the soy sauce, ¼ cup water or broth, brown sugar, garlic and ginger. Set aside.
- Heat 1 tablespoon of vegetable oil in a large nonstick pan over medium heat. Add beef and cook, stirring until it’s almost cooked through. Using a slotted spoon, remove the beef and set aside.
- Add the remaining 1 tablespoon of oil to the pan. When the oil is hot, add the broccoli and onions. Cook for about 4 minutes, stirring occasionally, until broccoli is tender.
- Return the beef to the pan and add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve over brown rice or noodles. Top with optional sliced scallions.
Recipe courtesy of Maryland WIC.
Nutrition Facts
4 serving per container
Serving size 2 cups
| Amount Per Serving | ||
|---|---|---|
| Calories | 390 | |
| % Daily Value* | ||
| Total Fat 22g | 28% | |
| Saturated Fat 7g | 35% | |
| Trans Fat 0g | ||
| Cholesterol 80mg | 27% | |
| Sodium 710mg | 31% | |
| Total Carbohydrate 12g | 4% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 5g | ||
| Includes 3g Added Sugars | 6% | |
| Protein 36g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 56mg | 4% | |
| Iron 5mg | 30% | |
| Potassium 711mg | 15% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.