|Preparation Time||20 Minutes|
|Cook Time||10 Minutes|
|Total Time||30 Minutes|
|Diet||Low Calorie; Low Fat; Low Carb; Low Cholesterol; Healthy Heart; Low Sodium|
1/2 cup reduced-sodium chicken broth, divided
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons orange marmalade
1 tablespoon oyster-flavored sauce
1 tablespoon rice vinegar
1 1/2 to 2 teaspoons garlic sauce
4 teaspoons canola oil, divided
12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
1 tablespoon fresh ginger, minced
1 large onion, slivered (1 1/2 to 2 cups)
1 small (1 cup) red bell pepper, diced
1 pound (about 4 cups) broccoli florets
Combine 1/4 cup of broth and the cornstarch, soy sauce, marmalade, oyster sauce, vinegar, and garlic sauce in a small bowl; mix well.
Heat 1 teaspoon of oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon of oil; transfer to the plate.
Add the remaining 2 teaspoons of oil to the wok. Add the ginger, and stir-fry until fragrant, 10-20 seconds. Add the onion; stir-fry for 30 seconds. Add the bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup of broth, cover, and cook until the vegetables are crisp-tender, 2-4 minutes.
Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat.
Calories: 266 cal
Saturated fat: 3g
Monounsaturated fat: 5g