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Tuesday, August 11 2015

1    cup   beef broth
1/4   cup   reduced-sodium soy sauce
2    tablespoons   rice vinegar
1    tablespoon   cornstarch
1/2   teaspoon   Chinese five-spice powder
1/2   teaspoon   red pepper flakes
2    tablespoons   vegetable oil
1 1/4   pounds   lean beef flank steak, cut into 1/4-inch slices against the grain
1/4   teaspoon   salt
1/2     large onion, sliced
1      head broccoli, cut into florets (about 6 cups)
1/2   pound   thin green beans, trimmed
1    cup   shredded carrot
1/2   cup   sliced almonds
3    cups   cooked brown rice
In a small bowl, whisk together broth, soy sauce, vinegar, cornstarch, five-spice powder and red pepper flakes. Set aside.
Heat 1 tbsp of the oil in a large nonstick skillet or wok. Season flank steak with salt and stir-fry for 3 minutes. Remove to a plate. Add remaining 1 tbsp oil; add onion, broccoli, green beans and carrot. Stir-fry 8 minutes or until crisp-tender. Add 1/4 cup water during last 2 minutes of cooking time and cover.
Add broth and soy sauce mixture; bring to a boil and cook 1 minute, until thickened. Stir in beef and any accumulated juices and heat through.
Sprinkle with almonds and serve immediately over cooked brown rice.

Per Serving: cal. (kcal) 388, Fat, total (g) 15, chol. (mg) 31, sat. fat (g) 3, carb. (g) 35, fiber (g) 6, pro. (g) 29, sodium (mg) 556, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:38 am   |  Permalink   |  0 Comments  |  Email

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