Ingredients

• 2 garlic cloves
• 1 medium Roma tomato
• 8 ounces lean sirloin beef, uncooked
• 12 ounces frozen broccoli stir-fry vegetable blend
• 2 tablespoons peanut oil
• 1/4 cup low-sodium chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons reduced-sodium soy sauce
• 2 cups cooked brown or white rice

Preparation

1. Chop the garlic cloves and Roma tomato. Cut beef into thin strips.
2. Microwave frozen stir-fry vegetable blend on defrost setting for 3-4 minutes to thaw.
3. In a fry pan or wok heat oil and sauté the garlic until fragrant. Add vegetable blend stir-fry until cooked, about 5 minutes. Remove from pan and set aside.
4. In same pan add beef. Cook until beef is done to your likeness, about 7 minutes.
5. Prepare the sauce by combining chicken broth, cornstarch and soy sauce in a bowl.
6. Add cooked vegetables, sauce and tomato to the pan with the beef. Heat and stir until sauce is thick.
7. Serve dish with 1/2 cup rice.

Helpful hints

• Broccoli stir-fry blends contain a blend of 4-6 vegetables. In addition to broccoli the blend may include bell peppers, onion, mushrooms and water chestnuts carrots, celery, sugar snap peas or baby corn.
• If desired, use fresh vegetables instead of frozen. Substitute with 3 cups fresh broccoli florets, 1/2 red bell pepper, 1/2 cup snow peas and 1/4 cup canned sliced water chestnuts.
• Analysis includes brown rice. Select brown, white or wild rice based on your preference.
• Increase meat for a higher protein meal.
• You can substitute chicken, shrimp, pork for beef to make variations in this dish.