Beef and Broccoli Stir-Fry with Cabbage, Peppers, and Onions Makes 4 Servings

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Chef Dana Herbert is Now in Session Beef and Broccoli Stir-fry with Cabbage, Peppers, and Onions Makes 4 servings

Ingredients ½ pound pre-cut beef sirloin 1 cup cabbage, thinly sliced for stir-fry 1 onion, thinly sliced 2 garlic cloves, smashed 1 red bell pepper, thinly sliced 1 tablespoon fresh ginger, ¾ teaspoon canola oil, divided minced 1¼ cups water 2 tablespoons low-sodium soy sauce ¾ cup low-sodium beef broth 1 tablespoon rice wine vinegar 2 tablespoons cornstarch 1 bunch broccoli (about 1 pound) 1 cup fresh bean sprouts Instructions Nutrition Facts * 1. Cut broccoli into florets. Take the remaining stems and cut into Per Serving ¼-inch slices. Calories 269 2. Heat half of the oil in a sauté pan or wok over high heat. Total Fat 13.8 g 3. Add the broccoli and cabbage and cook for 3 to 4 minutes. Saturated Fat 5.4 g Cholesterol 44.8 mg 4. Add the water and continue to cook the broccoli and cabbage until the water is almost gone. Remove broccoli and cabbage Sodium 33 mg from the pan. Total Carbohydrates 24 g 5. Add the remaining oil to the pan. Dietary Fiber 5.2 g Sugars 6.6 g 6. Sauté the beef with the garlic until the beef is evenly brown. Protein 15.1 g Remove beef and garlic from pan and set aside. Vitamin A 29% 7. Add bell pepper, onion, and ginger to the pan and cook until the Vitamin C 2.6% onion has softened, approximately 5 minutes. Add the beef and garlic back to the pan and cook until beef is medium-rare. Iron 13% 8. In a separate bowl, stir together the soy sauce, rice wine vinegar, beef broth, and cornstarch. * Based upon a 2,000-calorie diet 9. Add the mixture to the beef and vegetables and cook until the sauce is thickened. 10. Add the broccoli, cabbage, and bean sprouts, and cook until hot. Serve.

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