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Sirloin and Vegetable Stir-Fry

1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) sirloin or flank steak, trimmed and thinly sliced
2 teaspoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
3/4 cup fat-free, less-sodium beef broth
2 tablespoons low-sodium soy sauce
2 teaspoons canola oil
1 cup (1/4-inch thick) diagonally cut sliced carrot
1 cup broccoli florets
1 1/2 cups snow peas, trimmed
3 cups hot cooked rice

1.  Combine the salt, five-spice powder and pepper in a bowl; sprinkle evenly over the steak and set aside.
2.  Combine cornstarch, sugar, and red pepper in a medium bowl.  Whisk in the broth and soy sauce.
3.  Heat oil in a large nonstick skillet over medium-high heat.  Add carrot to pan; stir-fry for 2 minutes.  Add steak and broccoli; stir-fry for 1 minute.  Stir in broth mixture and cook for 1 minute.  Add snow peas and cook for 30 seconds or until desired degree of doneness.  Serve with the rice.  

Yield:  4 servings of 1 1/2 cups beef mixture with 3/4 cup rice

Source:  Cooking Light Magazine December 2007