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Sirloin and Broccoli Stir-Fry

Diabetes and Heart Cookbook
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Sirloin and Broccoli Stir-Fry

Nutrition Facts

Sirloin and Broccoli Stir-Fry
CaloriesCalories
400 Per Serving
ProteinProtein
32g Per Serving
FiberFiber
4g Per Serving
×
Calories 400
Total Fat 9 g
Saturated Fat 2.5 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 4 g
Cholesterol 60 mg
Sodium 380 mg
Total Carbohydrate 47 g
Dietary Fiber 4 g
Sugars 4 g
Protein 32 g

Dietary Exchanges
3 starch, 4 lean meat

Ingredients

Servings   4  

  • 1 Tbsp. cornstarch
  • 1 Tbsp. soy sauce (lowest sodium available)
  • 1 tsp. grated, peeled gingerroot
  • 1 medium garlic clove (minced)
  • 1 lb. boneless steak, all visible fat discarded, cut crosswise into 1/4-inch strips, longer strips halved crosswise
  • 1 cup uncooked, instant brown rice
  • 1 cup fat-free, lower-sodium beef broth
  • 2 Tbsp. hoisin sauce (lowest sodium available)
  • 1 tsp. toasted sesame oil
  • 1 tsp. canola or corn oil
  • 3 oz. broccoli florets, broken into bite-size pieces
  • 1 medium yellow summer squash, thinly sliced crosswise
  • 4 medium green onions (thinly sliced)
  • 2 oz. red cabbage (shredded)
  • 1-2 Tbsp. water, as needed

Directions

Tip: Click on step to mark as complete.

  1. Put the cornstarch in a medium bowl. Add the soy sauce, gingerroot, and garlic, whisking to dissolve the cornstarch. Add the beef, turning to coat. Cover and refrigerate for 10 minutes, turning occasionally.
  2. Meanwhile, prepare the rice using the package directions, omitting the salt and margarine. Set aside.
  3. In a small bowl, whisk together the broth, hoisin sauce, and sesame oil. Set aside.
  4. In a large nonstick skillet or wok, heat the canola oil over medium-high heat, swirling to coat the bottom. Cook the beef mixture for 5 minutes, or until the beef is browned on the outside (it may be slightly pink in the center), stirring constantly. Transfer the beef mixture to a large plate.
  5. In the same skillet, still over medium-high heat, stir together the remaining ingredients except the water. Cook for 2-3 minutes, or until the vegetables are tender-crisp, stirring constantly. If the mixture becomes too dry, stir in the water.
  6. Return the beef mixture to the skillet. Pour in the broth mixture, stirring to combine. Cook for 1-2 minutes, or until the broth mixture thickens, stirring occasionally. Serve the stir-fry over the rice.
This recipe is reprinted with permission from Diabetes & Heart Healthy Cookbook, 2nd Edition. Copyright © 2014 by the American Diabetes Association, Inc.® and American Heart Association. Published by the American Diabetes Association. Available from booksellers everywhere.

Nutrition Facts

Sirloin and Broccoli Stir-Fry
CaloriesCalories
400 Per Serving
ProteinProtein
32g Per Serving
FiberFiber
4g Per Serving
×
Calories 400
Total Fat 9 g
Saturated Fat 2.5 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 4 g
Cholesterol 60 mg
Sodium 380 mg
Total Carbohydrate 47 g
Dietary Fiber 4 g
Sugars 4 g
Protein 32 g

Dietary Exchanges
3 starch, 4 lean meat

Ingredients

Servings   4  

  • 1 Tbsp. cornstarch
  • 1 Tbsp. soy sauce (lowest sodium available)
  • 1 tsp. grated, peeled gingerroot
  • 1 medium garlic clove (minced)
  • 1 lb. boneless steak, all visible fat discarded, cut crosswise into 1/4-inch strips, longer strips halved crosswise
  • 1 cup uncooked, instant brown rice
  • 1 cup fat-free, lower-sodium beef broth
  • 2 Tbsp. hoisin sauce (lowest sodium available)
  • 1 tsp. toasted sesame oil
  • 1 tsp. canola or corn oil
  • 3 oz. broccoli florets, broken into bite-size pieces
  • 1 medium yellow summer squash, thinly sliced crosswise
  • 4 medium green onions (thinly sliced)
  • 2 oz. red cabbage (shredded)
  • 1-2 Tbsp. water, as needed

Directions

Tip: Click on step to mark as complete.

  1. Put the cornstarch in a medium bowl. Add the soy sauce, gingerroot, and garlic, whisking to dissolve the cornstarch. Add the beef, turning to coat. Cover and refrigerate for 10 minutes, turning occasionally.
  2. Meanwhile, prepare the rice using the package directions, omitting the salt and margarine. Set aside.
  3. In a small bowl, whisk together the broth, hoisin sauce, and sesame oil. Set aside.
  4. In a large nonstick skillet or wok, heat the canola oil over medium-high heat, swirling to coat the bottom. Cook the beef mixture for 5 minutes, or until the beef is browned on the outside (it may be slightly pink in the center), stirring constantly. Transfer the beef mixture to a large plate.
  5. In the same skillet, still over medium-high heat, stir together the remaining ingredients except the water. Cook for 2-3 minutes, or until the vegetables are tender-crisp, stirring constantly. If the mixture becomes too dry, stir in the water.
  6. Return the beef mixture to the skillet. Pour in the broth mixture, stirring to combine. Cook for 1-2 minutes, or until the broth mixture thickens, stirring occasionally. Serve the stir-fry over the rice.
This recipe is reprinted with permission from Diabetes & Heart Healthy Cookbook, 2nd Edition. Copyright © 2014 by the American Diabetes Association, Inc.® and American Heart Association. Published by the American Diabetes Association. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

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