Steak and Broccoli Stir-Fry

  • Yield: servings

Serves 2; 1 1/2 cups per serving Preparation time: About 15 minutes Dry mustard and vinegar join traditional Asian stir-fry seasonings in this version of a classic.


1/4cup fat-free, no-salt-added beef broth
3tablespoons and 1/4 cup cold water, divided use
1tablespoon white vinegar or white wine vinegar
1/2tablespoon soy sauce (lowest sodium available) or light tamari
1teaspoon toasted sesame oil
1teaspoon grated peeled gingerroot
1/8teaspoon dry mustard
8ounces flank steak, al visible fat and silver skin discarded, thinly sliced on the diagonal, cut into bite-sized pieces
2teaspoons canola or corn oil
6ounces broccoli florets
1/4cup chopped leeks, white part only
1/4medium red or green bell pepper, chopped
1medium garlic clove, minced
2teaspoons cornstarch


1. In a small bowl, stir together the broth, 3 tablespoons water, vinegar, soy sauce, sesame oil, gingerroot, and mustard. Set aside.

2. Heat a medium nonstick skillet over medium-high heat. Cook the steak for 3 to 4 minutes, or until browned and the desired doneness, stirring frequently. Transfer to a plate.

3. Heat the same skillet over medium heat. Pour in the oil, swirling to coat the bottom. Cook the broccoli, leeks, bell pepper, and garlic for 3 to 4 minutes, or until the broccoli and leeks are tender-crisp. Return the steak to the skillet. Stir in the broth mixture. Cook for 1 minute, or until hot, stirring occasionally. Put the cornstarch in a small bowl. Add the remaining 1/4 cup cold water and whisk until smooth. Cook for 1 minute, or until thickened, stirring frequently.