Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tsp. Hy-Vee cornstarch | ||
| 1 c. Hy-Vee beef broth | ||
| 1 tsp. grated lemon peel | ||
| 1 ½ tbsp. fresh lemon juice | ||
| 4 tsp. toasted sesame oil, divided | ||
| 8 oz. 3/4-inch-thick top sirloin steak, thinly sliced crosswise | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| 3 c. chopped mixed fresh vegetables (such as bell peppers, broccoli florets, onion, mushrooms and cauliflower florets) | ||
| 1 clove(s) garlic, minced | ||
| 2 tsp. grated fresh ginger | ||
| 2 tbsp. chopped fresh cilantro | ||
| Cooked brown rice, optional |
Directions
- In a small bowl combine cornstarch and broth, stirring until cornstarch is dissolved. Stir in lemon peel and lemon juice; set aside.
- In a large non-stick skillet, heat 2 teaspoons sesame oil over medium-high heat. Season sliced steak with salt and pepper. Add beef to skillet and stir-fry until just brown, about 3 minutes. Remove beef to plate; set aside.
- Add remaining 2 teaspoons oil to skillet. Add vegetables, garlic and ginger; stir-fry until bright in color and just beginning to soften, about 3 minutes. Stir broth mixture quickly to re-blend; add broth mixture and beef back into skillet. Cook until sauce thickens and vegetables are crisp-tender, stirring frequently, about 5 minutes. Sprinkle with cilantro. Serve with cooked brown rice, if desired.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 45mg
- Sodium: 520mg
- Total Carbohydrates: 11g
- Protein: 27g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 170%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee chefs.