Chinese Beef and Broccoli

Chinese Beef and Broccoli
Servings: 4 Start to Finish 25 mins


  • 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

Make It

1. Combine 2 tablespoons teriyaki sauce, 2 teaspoon 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 large nonstick skillet, heat 1 teaspoon oil over high heat. Add beef and cook, stirring, until browned, about 2 minutes. Transfer to bowl with cooked vegetables.

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, and cook until just heated through. Serve over brown rice.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 346, Fat, total (g): 9, carb. (g): 35, fiber (g): 6, pro. (g): 32, Percent Daily Values are based on a 2,000 calorie diet.