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Beef and broccoli stir‑fry with cabbage, peppers, and onions

Beef and broccoli stir‑fry with cabbage, peppers, and onions


1/2 pound pre-cut beef sirloin for stir-fry
2 garlic cloves, smashed
1 tablespoon fresh ginger, minced
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 bunch broccoli (about 1 pound)
1 cup cabbage, thinly sliced
1 onion, thinly sliced
1 red bell pepper, thinly sliced
3/4 teaspoon canola oil, divided
1 1/4 cups water
3/4 cup low-sodium beef broth
2 tablespoons cornstarch
1 cup fresh bean sprouts


Cut broccoli into florets. Take the remaining stems and cut into 1/4‑inch slices.

Heat half of the oil in a sauté pan or wok over high heat.

Add the broccoli and cabbage and cook for 3 to 4 minutes.

Add the water and continue to cook the broccoli and cabbage until the water is almost gone. Remove broccoli and cabbage from the pan.

Add the remaining oil to the pan.

Sauté the beef with the garlic until the beef is evenly brown. Remove beef and garlic from pan and set aside.

Add bell pepper, onion, and ginger to the pan and cook until the onion has softened, approximately 5 minutes. Add the beef and garlic back to the pan and cook until beef is medium‑rare.

In a separate bowl, stir together the soy sauce, rice wine vinegar, beef broth, and cornstarch.

Add the mixture to the beef and vegetables and cook until the sauce is thickened.

Add the broccoli, cabbage, and bean sprouts, and cook until hot. Serve.




Prep Time


Cook Time

Nutrition facts

Calories 269
Fat 13.8 g
Sat Fat 5.4 g
Cholesterol 44.8 mg
Sodium 33 mg
Carbohydrate 24 g
Fiber 5.2 g
Protein 15.1 g

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