Last week my friend and I joined Weight Watchers. She texted me one day and told me about a Weight Watchers recipe that was awesome so I thought I would give it a try. As much as I believe in Weight Watchers, I don't always love their recipes or food. This one, though, did not disappoint. It was fantastic!
Beef and Broccoli Stir-Fry
yields 4 servings
2 1/2 Tbsp cornstarch, divided
1/4 tbsp salt
3/4lb lean sirloin beef, trimmed, thinly sliced against the grain
2 tsp canola oil
1 cup reduced-sodium chicken broth, divided
5 cups broccoli, florets (about 12oz bag)
1Tbsp ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes, to taste
1/4 cup low-sodium soy sauce
1/2 cup water
Directions: On a plate, combine 2 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 1/2 cup 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 1/2 cup broth, remaining 1/2 tablespoon, cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until lightly thickened about 1 minute.
Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.
Modifications:
-I also added 2 stalks of green onions and a few mushrooms.
Here's what you'll need:
If you are using fresh broccoli, cut up the broccoli. Mince 1 Tbsp of fresh ginger and 2 cloves of garlic. Trim and slice the beef.
I went ahead and added some green onions and mushrooms.
Put some cornstarch in a bowl and then toss and cover the beef.
Heat some canola oil in a wok or a pan.
Put the beef in the wok until lightly brown, around 4 minutes and then pull out and sit to the side.
Pour 1/2 cup of chicken stock in to the pan. Stir the pan and get all of the leftover meat and crumbles.
Add the broccoli, cover for about 3 minutes until tender-crisp. (They will also turn a very bright green)
Uncover and add the ginger, garlic and any other veggies.
In a separate bowl or cup, mix 1/4 cup soy sauce, 1/2 cup chicken broth and about 1/2 Tablespoon cornstarch.
Mix and pour into the wok. Let simmer and thicken just a couple of minutes.
I added some rice to the pan (see below for details) and then put the beef back in.
Here's what you'll end up with:
Our Thoughts:
This was so good. Like I said above, I am sometimes skeptical of making any type of "diet" food but we will definitely be having this again.
I served this with one of those whole grain rice-in-a-bag. I boiled them separately and then threw them in the wok at the end when the beef went back in the wok.
You could do all type of variations and add a lot more veggies. You could buy a bag of frozen stir-fry veggies, add grated carrots, or bean sprouts.
1 serving of the beef and broccoli (1 cup)=5 points
1/2 cup of the rice=4 points
Hope you enjoy!
April
0 comments:
Post a Comment