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Skillet Beef and Broccoli

Prep 30 min
Total 30 min
Servings 4

This tastes just like the real deal, promise. Use your trusty skillet to create an easy version of Chinese beef with broccoli in just 30 minutes (which is less time than it takes to have it delivered). ...MORE+ LESS-

Ingredients

tablespoons vegetable oil

lb boneless beef sirloin steak, very thinly sliced

cups broccoli florets

cups thinly sliced onion

cup Progresso™ beef flavored broth (from 32-oz carton)

tablespoons packed brown sugar

tablespoon chili garlic sauce

teaspoon ground ginger

tablespoons soy sauce

tablespoons cornstarch

cups cooked white rice

Steps

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1

In 12-inch skillet, heat 3 tablespoons of the oil over medium-high heat. Cook beef in oil in batches, 1 to 3 minutes per side, until cooked through. Using tongs, transfer to plate.
2

Add remaining 2 tablespoons oil to skillet; add broccoli and onion and cook 3 to 5 minutes over medium-high heat, until vegetables soften. Add broth, brown sugar, chili garlic sauce and ginger to skillet; heat to simmering.
3

Meanwhile, in small bowl, beat soy sauce and cornstarch with fork. Stir cornstarch mixture and beef into mixture in skillet. Return to simmering, and cook 30 to 60 seconds longer or until mixture thickens. Serve over rice.

Expert Tips

Thinly sliced sirloin, often labeled “for stir-fry,” is available in most grocery stores. If you’d rather use a sirloin steak, placing the steak in the freezer for 10 minutes before cutting will make it easier to slice it very thinly.
Short on time? Buy a 12-oz bag of broccoli florets, and use the leftover broccoli in lunches or as a quick appetizer with ranch dressing for dipping.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 33%
Saturated Fat 4g 21% Trans Fat 0g
Cholesterol: 65mg; 21%
Sodium: 1130mg; 47%
Potassium: 700mg; 20%
Total Carbohydrate: 44g; 15%
Dietary Fiber 3g 13% Sugars 11g
Protein: 30g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 60%; 60%
Calcium: 8%; 8%
Iron: 25%; 25%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;