12 ounces boneless beef eye of round or sirloin steak, cut into 1-1/2 inch strips
4 green onions and tops, sliced
2 large cloves garlic, minced
1 to 2 tablespoons vegetable or olive oil
2 cups broccoli florets
1 can (15 ounces) Blackeyes or 1-1/2 cups cooked dry-packaged Blackeyes, rinsed, drained
2/3 cup reduced-sodium beef broth
4 teaspoons cornstarch
1-1/2 cups halved cherry tomatoes
Salt and pepper, to taste
3 cups cooked wild rice or white rice, hot
Stirfry beef, onion, and garlic in oil in wok or large skillet until beef is browned, 3 to 5 minutes. Add broccoli and Stirfry 2 to 3 minutes. Add Blackeyes and cook, covered, over medium heat until broccoli is crisp-tender, 3 to 4 minutes.
Mix beef broth and cornstarch; add to skillet and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Add tomatoes; cook 1 to 2 minutes longer.
Season to taste with salt and pepper. Serve over rice.
Makes 4 servings.
Nutrient Information Per serving: Calories 360; Fat 7g; % Calories from Fat 17; Carbohydrate 50g; Folate 189mcg; Sodium 591mg; Protein 29g; Dietary Fiber 8g; Cholesterol 41mg