Beef Stir-Fry With Carrots

Beef Stir-Fry With Carrots
Servings: 4 Prep 20 mins Cook 16 mins

Ingredients

Sauce:
  • 1/2 cup beef broth
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon bottled oyster sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon ground ginger
  • 1/2 teaspoon five-spice powder OR: 1/4 teaspoon each ground cinnamon and cloves
  • 1/2 teaspoon sugar
  • 1/4 teaspoon red-pepper flakes
Stir-Fry:
  • 1 tablespoon oil
  • 3 large bunches baby carrots OR: 2 bunches regular carrots (about 1 3/4 pounds), trimmed, peeled, halved lengthwise, then halved crosswise OR: 3 cups broccoli flowerets
  • 1 pound sirloin steak, trimmed and cut into thin strips
  • 1 clove garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sweet red pepper, thinly sliced
  • 6 scallions, cut into 1-inch lengths
  • Cooked white rice (optional)

Make It

Sauce:

1. Mix broth, soy sauce, vinegar, oyster sauce, cornstarch, ginger, five-spice powder, sugar and red-pepper flakes in small bowl.

Stir-Fry:

2. Heat oil in large skillet or wok over medium-high heat. Add carrots; cook, covered, stirring occasionally, 5 minutes. If using broccoli, see Note below. Add beef, garlic, salt, black pepper; stir-fry, until beef is no longer pink, 5 minutes. Add sweet red pepper and scallion; stir-fry until softened, 3 minutes.

3. Rewhisk sauce; add to skillet; cook until thickened, 3 minutes. Serve with cooked hot rice, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 324, Fat, total (g): 11, chol. (mg): 77, sat. fat (g): 3, carb. (g): 27, fiber (g): 7, pro. (g): 30, sodium (mg): 1252, Percent Daily Values are based on a 2,000 calorie diet.