By Claire DiMaggio
Prepare all the ingredients: Thinly slice the beef against the grain, cut the broccoli into florets, slice the carrots thinly, mince the garlic, and mince the ginger.
In a small bowl, mix the soy sauce and rice vinegar to create the sauce. If using cornstarch, mix it with water to form a slurry and set aside.
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the beef slices in batches, if necessary, to sear on both sides until just browned. Remove the beef from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the broccoli florets and sliced carrots to the pan, stir-frying for about 5-7 minutes until the vegetables are tender-crisp.
Return the beef to the pan, pour in the soy sauce and rice vinegar mixture. If using the cornstarch slurry, add it to the pan to thicken the sauce. Stir well to combine everything, and cook for an additional 2-3 minutes.
Serve the beef and broccoli stir-fry over cooked jasmine rice. Enjoy while hot.
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By Claire DiMaggio
This Main Course Stir-Fry Asian Beef recipe is ready in 30 minutes and features flank or sirloin steak, broccoli, carrots and other delicious ingredients. Contains 500 calories total.
Prepare all the ingredients: Thinly slice the beef against the grain, cut the broccoli into florets, slice the carrots thinly, mince the garlic, and mince the ginger.
In a small bowl, mix the soy sauce and rice vinegar to create the sauce. If using cornstarch, mix it with water to form a slurry and set aside.
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the beef slices in batches, if necessary, to sear on both sides until just browned. Remove the beef from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the broccoli florets and sliced carrots to the pan, stir-frying for about 5-7 minutes until the vegetables are tender-crisp.
Return the beef to the pan, pour in the soy sauce and rice vinegar mixture. If using the cornstarch slurry, add it to the pan to thicken the sauce. Stir well to combine everything, and cook for an additional 2-3 minutes.
Serve the beef and broccoli stir-fry over cooked jasmine rice. Enjoy while hot.
Calories per Serving: 500
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