• 4 Ratings



  • In a medium-size bowl, whisk together broth and cornstarch. Add soy sauce, ketchup and five-spice.

  • If prepping ahead, pour broth mixture into ziptop bag and sliced steak into a second ziptop bag. Place broccolini, peppers, onion and garlic into another ziptop bag. Refrigerate up to 2 days.

  • To prepare, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced steak and stir-fry 3 minutes per side. Remove to a plate.

  • Add remaining tablespoon oil to skillet; add broccolini, peppers, onion and garlic. Stir-fry 7 to 8 minutes or until vegetables are crisp-tender.

  • Add broth mixture and simmer 1 minute, until thickened. Stir in edamame, steak and any accumulated juices. Heat through.

  • Serve with cooked rice.

Take a Dip:

Edamame is high in fiber, low in fat and 1/2 cup provides 17% of your recommended daily allowance of protein. In the bowl of a food processor, combine 1 lb frozen, thawed, shelled edamame, 1 tsp onion salt, 1/2 tsp garlic powder and 1/4 tsp hot sauce; process until smooth. With processor running, drizzle in 1/4 cup each olive oil and water. Serve with whole-grain crackers.

Nutrition Facts

497 calories; 15 g total fat; 2 g saturated fat; 28 mg cholesterol; 714 mg sodium. 55 g carbohydrates; 6 g fiber; 34 g protein;


4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2