Recipe courtesy of Hungry Girl
Show: Hungry Girl
Episode: Fill 'Er Up
Print
Total:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min
Yield:
1 serving
Level:
Easy

Nutrition Info

Total:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min
Yield:
1 serving
Level:
Easy

Nutrition Info

Ingredients

  • 1/2 cup fat-free beef broth
  • 1/2 tablespoon cornstarch
  • 1/2 tablespoon reduced-sodium or lite soy sauce
  • 1 1/2 cloves garlic, chopped (1/2 tablespoon)
  • 1/4 teaspoon crushed red pepper
  • 4 ounces raw lean filet mignon or leanest cut available, sliced
  • Dash salt
  • 2 cups broccoli florets
  • 1 cup sliced mushrooms
  • 1 cup sugar snap peas
  • 2 tablespoons chopped scallions, plus thinly sliced scallions, for serving, optional

Directions

Watch how to make this recipe.

In a bowl, combine beef broth, cornstarch, soy sauce, garlic, and red pepper. Whisk until cornstarch dissolves. Set aside.

Season beef with salt and thinly slice. Add to the bowl and toss to coat. Cover and let marinate in the refrigerator for 10 to 15 minutes.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add broccoli, sugar snap peas, mushrooms, scallions, and 1/4 cup of the marinade from the beef. Stirring occasionally, cook until broccoli softens, about 3 minutes.

Add beef and remaining marinade. Stirring occasionally, cook until beef is cooked through, 2 to 3 minutes.

Serve it up and season to taste with additional salt and garnish with sliced scallions, if using. Enjoy!

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