Sunday, April 17, 2011

Beef & Vegetable Stir-Fry

1/2 cup fat-free beef broth
1/2 T cornstarch
1/2 T reduced-sodium or lite soy sauce
1 1/2 cloves garlic, chopped (1/2 T)
4 ounces raw lean filet mignon or leanest cut available, sliced
dash of salt
2 cups broccoli florets
1 cup sliced mushrooms
1 cup sugar snap peas
2 T chopped scallions, plus thinly sliced scallions, for serving, optional

Preparing the stir-fry:
Combine beef broth, cornstarch, soy sauce, garlic, and red pepper in a bowl. Whisk until cornstarch dissolves. Set aside.

Season beef with salt and thinly slice. Add to the bowl and toss to coat. Cover and let marinate in the refrigerator for 10 to 15 minutes.

Bring a skillet sprayed with non-stick spray to medium-high heat. Add broccoli, sugar snap peas, mushrooms, scallions, and 1/4 cup of the marinade from the beef. Stirring occasionally, cook until broccoli softens, about 3 minutes.

Add beef and remaining marinade. Stirring occasionally, cook until beef is cooked through, 2 to 3 minutes.

Season to taste with additional salt and garnish with sliced scallions.


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