This has been a favorite recipe for my family for a while now. It’s easy to customize using the vegetables your family prefers, and you can even replace the meat with chicken and use chicken broth instead of beef broth. If you are worried about the oil, just stir fry the veggies and meat in vegetable broth instead.
Beef and Vegetable Stir-Fry
- 1/2 lb sirloin steak thinly sliced
- 2 tsp cornstarch
- 1/2 tsp sugar
- 1 pinch crushed red pepper
- 1 cup low sodium beef broth
- 2 tbsp low sodium soy sauce
- 2 tbsp olive oil
- 1 cup carrots chopped in small pieces or slices
- 1 cup broccoli florets
- Combine cornstarch, sugar and red pepper flakes in a small bowl. Stir in broth and soy sauce. Set aside. Heat 1-2 tbsp. olive oil in wok or non-stick pan. Stir fry the vegetables for 2-4 minutes seasoning with salt and pepper. Heat 1-2 tbsp. olive oil in stainless steel pan on med-high heat until oil reaches smoking point, then add meat and stir fry for about 2-3 minutes. Season with garlic powder, salt and pepper. As liquids evaporate the meat may begin to stick to pan. Be careful not to overcook meat. Add in the broth mixture and whisk until broth mixture begins to thicken as you deglaze the pan. (I find it easier sometimes to take the meat out while deglazing the pan.) Add vegetables and meat back into broth mixture, take off heat and mix well. Serve over cooked rice or cooked noodles.