Beef and Vegetable Stir-Fry

Beef and Vegetable Stir-Fry


  • 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
Directions1. 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 and1/2 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.

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