Beef and Vegetable Stir-Fry
- 1 of 4 In a bowl, whisk broth, teriyaki sauce, rice vinegar, sugar, sesame oil, Chinese five-spice powder and cornstarch.
- 2 of 4 In a large skillet, heat 1 teaspoon of the vegetable oil over medium-high heat. Add flank steak and cook for about 3 minutes, stirring occasionally. Remove from pan and set aside. Drain any fat from pan.
- 3 of 4 Return skillet to medium-high heat; add broccoli and 1/2 cup of water. Cover and cook for 5 minutes, or until tender. Remove cover; cook until water has evaporated. Add remaining teaspoon of vegetable oil to pan; add peppers and red onion. Cook, stirring occasionally, for 4 minutes or until crisp-tender. Add carrots; cook 1 minute.
- 4 of 4 Return beef to skillet. Add sauce; cook 2 minutes or until thickened. Serve with brown rice.
Servings Per Recipe: 4
Per Serving: 388 kcal cal., 36 g pro., 478 mg sodium, 76 mg chol., 5 g sat. fat, 27 g carb., 15 g Fat, total, 5 g fiber