Beef and Broccoli Stir-Fry (Weight Watchers recipe)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 245.7
  • Total Fat: 5.6 g
  • Cholesterol: 81.3 mg
  • Sodium: 1,420.2 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 35.8 g

View full nutritional breakdown of Beef and Broccoli Stir-Fry (Weight Watchers recipe) calories by ingredient
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Number of Servings: 10


    6 tbsp cornstarch, divided
    2/3 tsp table salt
    2 pounds lean london broil, trimmed, thinly sliced against the grain
    5 tsp canola oil
    2.5 cups reduced-sodium chicken broth, divided
    5 cups broccoli, florets
    2.5 tsp ginger root, fresh, minced
    5 tsp minced garlic
    2/3 tsp red pepper flakes, or to taste
    2/3 cups soy sauce
    1.25 cups water


On a plate, combine 5 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.

Add half of broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining broth, remaining cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve.

Serving Size: 10 servings (about 1.25 cups each)

Number of Servings: 10

Recipe submitted by SparkPeople user DAROSA66.

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Member Ratings For This Recipe

  • This is one of my favourite recipes. It is filling and doesn't need additional carbs to make you fill satisfied. I have substituted cauliflower in place of broccoli to make it uber low carb. Make it; - you'll love it! Salt sensitive: use less soya sauce. It was too much for me as listed in recipe. - 2/19/12

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