Dinner in 25 Minutes

Chinese Beef and Broccoli

Beef that's sliced for stir-fry is widely available in the meat section of grocery stores.

Time: 25 minutes

Chinese Beef and Broccoli

  • 3 tablespoons teriyaki sauce, divided
  • 3 teaspoons cornstarch, divided
  • 1 pound lean beef, such as top sirloin, sliced for stir-fry
  • 4 cups broccoli florets
  • 1 cup sliced red peppers
  • 2 teaspoons vegetable oil, divided
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, minced
  • 3/4 cup chicken broth
  • Quick-cook brown rice, prepared according to package directions

  1. Combine 2 tablespoons teriyaki sauce, 2 teaspoons cornstarch, and the beef in a small bowl. Refrigerate 15 minutes, or up to 10 hours. Place broccoli and peppers in large bowl and cover tightly. Microwave on medium-high 5 minutes.
  2. In nonstick skillet, heat 1 teaspoon oil over high heat. Add half of beef and cook, stirring, until browned, about 2 minutes. Transfer to bowl with cooked vegetables. Repeat with remaining beef.
  3. Dissolve remaining cornstarch in 1 tablespoon water. Heat remaining oil in skillet; add ginger and garlic. Cook 30 seconds, then stir in broth and remaining teriyaki sauce; bring to a boil. Whisk in cornstarch mixture and boil 1 minute. Stir in beef, broccoli, and peppers; heat through. Serve over brown rice. Makes 4 servings.

Nutrition per serving: 346 cal; 32g protein; 9g fat; 35g carb; 88mg calcium; 6g fiber

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