Asian Style Beef and Broccoli
Preparation Time: 10 mins
Cooking Time: 10 mins
Rating:
FatSecret Members Average Rating
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Asian Style Beef and Broccoli
A great substitute to beef and broccoli from your favorite Chinese restaurant.
Ingredients
Directions
- In a 10" skillet or wok heat the oil; add the prepared vegetables.
- Cook, stirring quickly and frequently until the vegetables are crisp tender and the onions are browned.
- Stir in the beef strips and cook until done.
- Add in the chicken broth and soy sauce. Optional to add cornstarch or guar gum to thicken the sauce.
- Eat hot and enjoy!
- Note: serve over rice if not worried about carbs.
773 members have added this recipe to their cookbook.
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Reviews
Delicious. I added just a bit of cornstarch and had it over rice - Hubby loved it and took leftovers to work!
12 Oct 12 by member: JettaGurl
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wonderful i did have to add some sesame oil but its a keeper!
24 Jan 12 by member: horsecrazed09
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Is a winner at my house. Will have it at least twice a month. It is so easy to fix to make.
14 Nov 11 by member: Pinolera
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This was so yummy. I did add a few drops of hot sauce to had a little kick but was excellent without it also.
06 Oct 10 by member: Shalon
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This was very good but was missing something I added a dash of sesame oil and this did the trick. I would definitely make this again....almost felt like I was cheating...
06 Sep 10 by member: Bubby1953
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Nutritional Summary:
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There are 303 calories in 1 serving of Asian Style Beef and Broccoli.
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Calorie Breakdown: 47% fat, 21% carbs, 32% prot. |
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Nutrition Facts
Amount Per Serving
Calories
302
% Daily Values*
Total Fat
16.52g
21%
Saturated Fat
5.545g
28%
Trans Fat
0g
Polyunsaturated Fat
1.25g
Monounsaturated Fat
7.798g
Cholesterol
44mg
15%
Sodium
956mg
42%
Total Carbohydrate
16.77g
6%
Dietary Fiber
7.6g
27%
Sugars
5.2g
Protein
25.14g
Vitamin D
-
Calcium
126mg
10%
Iron
3.24mg
18%
Potassium
954mg
20%
Vitamin A
258mcg
29%
Vitamin C
157mg
175%
Calorie Breakdown:
Carbohydrate (21%)
Fat (47%)
Protein (32%)
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*Based on an RDI of 2000 calories
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