|1/2 pound||pre-cut beef sirloin for stir-fry|
|2||garlic cloves, smashed|
|1 tablespoon||fresh ginger, minced|
|2 tablespoons||low-sodium soy sauce|
|1 tablespoon||rice wine vinegar|
|1 bunch||broccoli (about 1 pound)|
|1 cup||cabbage, thinly sliced|
|1||onion, thinly sliced|
|1||red bell pepper, thinly sliced|
|3/4 teaspoon||canola oil, divided|
|1 1/4 cups||water|
|3/4 cup||low-sodium beef broth|
|1 cup||fresh bean sprouts|
Cut broccoli into florets. Take the remaining stems and cut into 1/4‑inch slices.
Heat half of the oil in a sauté pan or wok over high heat.
Add the broccoli and cabbage and cook for 3 to 4 minutes.
Add the water and continue to cook the broccoli and cabbage until the water is almost gone. Remove broccoli and cabbage from the pan.
Add the remaining oil to the pan.
Sauté the beef with the garlic until the beef is evenly brown. Remove beef and garlic from pan and set aside.
Add bell pepper, onion, and ginger to the pan and cook until the onion has softened, approximately 5 minutes. Add the beef and garlic back to the pan and cook until beef is medium‑rare.
In a separate bowl, stir together the soy sauce, rice wine vinegar, beef broth, and cornstarch.
Add the mixture to the beef and vegetables and cook until the sauce is thickened.
Add the broccoli, cabbage, and bean sprouts, and cook until hot. Serve.
|Sat Fat||5.4 g|