This lean beef and broccoli stir-fry is faster than take-out

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/ Source: TODAY

If you're craving Chinese take-out but want to nix the extra calories that are so often packed into restaurant meals, check out this lighter take from's Brandi Milloy. The recipe calls for top sirloin, an extra-lean cut of beef that also happens to be relatively inexpensive. Then up the fiber in your meal by serving the stir-fry with quick-cooking brown rice instead of white rice. Milloy likes to serve the rice under the stir-fry so it absorbs all of the flavorful pan liquids. Here's another tip from Milloy: "Peel the stalks of the broccoli using a vegetable peeler. It makes the broccoli cook faster, plus the stalks become tender and easy to chew. If you're not a fan of the stalks, you will be after you try them peeled."

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Beef and Broccoli Stir-Fry

This article was originally published Mar. 19, 2015 at 3:47 p.m. ET.