Thursday, March 17, 2011

Beef & Broccoli


  • 1 pound boneless round steak, cut into thin strips
  • 2 TBSP cornstarch
  • 2 C water
  • 2 Beef bullion cubes
  • 2-3 tablespoons reduced sodium soy sauce
  • 1/4 teaspoon ginger
  • 1 bag frozen cut broccoli (or fresh)
  • 1 clove garlic, minced
  • 1/2 small onion diced
  • salt and pepper to taste 

optional add-in's that I love:

1 C shredded carrots
8 oz. can water chestnuts


In a small bowl, combine cornstarch, water, bullion, and soy sauce. 

In a large skillet or wok over high heat, cook and stir beef in a little bit of olive oil 2 to 4 minutes, or until browned. Add salt and onions and cook until translucent. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

Serve over rice.

Serves approx 7 (1 C) servings   4 pt+ each serving


Anonymous said...

How much sugar are you supposed to use in the recipe?

Rachel Holloway said...

I actually omit the sugar now--I went in and changed that, so you can just leave it out! :) But if you DO want to add it, it's just 1-2 TBSP.

Doug and Mallena said...

I just made this tonight. Doug and I have been searching for a good stir fry recipe and I think we finally found it. I started a little early because I didn't know how long it would take to make it. I took a small taste a minute ago-----I think Doug's going to have to eat on his own when he gets home. I'm ready to eat NOW! I think we've finally found our recipe! THANK YOU, THANK YOU!