Beef & Broccoli
- 1 chicken bouillon cube
- 1 tablespoon cornstarch
- 3 tablespoons Dynasty Chinese Stir-Fry Sauce
- 4 teaspoons vegetable oil, divided
- 1 pound boneless, lean tender beef, cut into 3/4-inch pieces
- 1 pound broccoli, trimmed, cut into flowerets and stems thinly sliced
Dissolve bouillon in 1/2 cup boiling water. Add enough cold water to measure 3/4 cup. Mix in cornstarch and stir-fry sauce, stirring until cornstarch dissolves. Heat large frying pan, preferably nonstick, over high heat. Add 1 teaspoon oil; coat inside of pan. Add half the beef; stir-fry 2 to 3 minutes, or until lightly browned. Remove from pan. Repeat process with another teaspoon oil and remaining half beef. Remove from pan. Heat remaining 2 teaspoons oil in same pan. Add broccoli; stir-fry 3 minutes or until tender-crisp. Add all beef and cornstarch mixture. Cook and stir until mixture thickens and boils. Remove from heat. Serve over Dynasty Crispy Chow Mein Noodles, or hot, cooked Dynasty Jasmine Rice, as desired.
Makes 4 servings, about 1-1/4 cup stir-fry each.
Per serving: 252 calories, 25.5 g protein, 12 g fat, 2.5 g carbohydrate, 487 mg sodium, 79 mg cholesterol.