Beef and Vegetable Stir-Fry

Pungent five-spice powder packs a big flavor punch in this beef and broccoli stir-fry. Purchase pre-cut broccoli and carrot to keep this tasty dish to a 30-minute recipe.

Beef and Vegetable Stir-Fry
Servings: 4 Prep 15 mins Cook 15 mins


  • 1 cup low-sodium fat-free beef broth
  • 1/4 cup light teriyaki sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon Asian dark sesame oil
  • 1 teaspoon Chinese five-spice powder OR 1/2 teaspoon cinnamon
  • 4 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 1 pound flank steak, cut against the grain into 1/4-inch strips
  • 4 cups broccoli flowerets (1/2 of a 1-pound bag)
  • 1 sweet red pepper, thinly sliced (about 1-1/2 cups)
  • 1 small red onion, thinly sliced (about 1-1/2 cups)
  • 1 bag (8 ounces) carrot matchsticks
  • Cooked brown rice

Make It

1. In a bowl, whisk broth, teriyaki sauce, rice vinegar, sugar, sesame oil, Chinese five-spice powder and cornstarch.

2. In a large skillet, heat 1 teaspoon of the vegetable oil over medium-high heat. Add flank steak and cook for about 3 minutes, stirring occasionally. Remove from pan and set aside. Drain any fat from pan.

3. Return skillet to medium-high heat; add broccoli and 1/2 cup of water. Cover and cook for 5 minutes, or until tender. Remove cover; cook until water has evaporated. Add remaining teaspoon of vegetable oil to pan; add peppers and red onion. Cook, stirring occasionally, for 4 minutes or until crisp-tender. Add carrots; cook 1 minute.

4. Return beef to skillet. Add sauce; cook 2 minutes or until thickened. Serve with brown rice.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 388, Fat, total (g): 15, chol. (mg): 76, sat. fat (g): 5, carb. (g): 27, fiber (g): 5, pro. (g): 36, sodium (mg): 478, Percent Daily Values are based on a 2,000 calorie diet.