| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Beef | 4 | Servings | |
INGREDIENTS
| 1 | lb | Beef tenderloin, cut in 1/2" |
| cubes | ||
| 2 | T | Vegetable oil, more if |
| necessary | ||
| 1/2 | c | Onion, diced |
| 1 | lb | Fresh broccoli, cut in |
| flowerets | ||
| 1/2 | c | Chicken broth |
| 2 | T | Soy sauce |
| 1 | t | Cornstarch |
| 4 | Fresh tomatoes, cut in | |
| wedges |
INSTRUCTIONS
1998 Brown tenderloin cubes in hot oil in wok or skillet on all sides; remove. Drain on paper towel. Cook onion in oil until tender; remove. Add to beef. Set aside. Add broccoli (along with more oil if needed). Stir-fry until broccoli is partially tender. Combine broth, soy sauce and cornstarch in small bowl. Add reserved beef and onions to broccoli; pour broth mixture over all. Stir to mix. Lower heat to simmer; simmer 5 minutes, covered. Add tomato wedges; gently mix with other ingredients. Cook until tomatoes are just heated through. Serve on a bed of rice. Yield 4 servings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8,
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Nutrition (calculated from recipe ingredients)
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Calories: 411
Calories From Fat: 251
Total Fat: 28g
Cholesterol: 96.4mg
Sodium: 605.3mg
Potassium: 990.3mg
Carbohydrates: 13.7g
Fiber: 1.5g
Sugar: 3.7g
Protein: 28g