Blackened Beef Stir-Fry


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Blackened Beef Stir-Fry

No oil is needed for stir-frying the vegetables and beef. Instead, spray a cold wok or skillet with nonstick coating before cooking the vegetables, then cook the meat in a little broth.
Servings 4


  • 12 ounces boneless beef top sirloin steak or top round steak
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme crushed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/8 to 1/4 teaspoon ground red pepper
  • 2/3 cup beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons cornstarch
  • Nonstick spray coating
  • 2 cups broccoli florets
  • 1 medium carrot peeled and slice on a bias
  • 4 oz crimini mushroom sliced
  • 1 medium sweet onion sliced


  • Trim separable fat from beef; partially freeze meat. Cut meat across the grain into thin bite-size strips. In a medium bowl stir together paprika, garlic powder, thyme, black pepper, salt, and red pepper. Add steak strips; toss to coat well. In a small bowl stir together the 2/3 cup beef broth, tomato paste, and cornstarch. Set aside. Spray a cold wok or 12-inch skillet with nonstick spray coating. Preheat wok or skillet over medium heat. Stir-fry broccoli and carrot for 3 minutes. Add mushrooms and onions. Stir-fry 2 minutes more. Remove vegetables from wok. Carefully add the 2 tablespoons broth to the wok. Add the meat and stir-fry for 2 to 3 minutes. Push meat from center of wok. Stir broth-cornstarch mixture; add to center of wok. Cook and stir till thickened and bubbly. Return vegetables to wok. Heat through. Serve over rice.

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