Beef Broccoli Stir-Fry

by Anne Bennett on December 8, 2011

I may not have my Christmas shopping anywhere near done, but I’m two-for-two in posting recipes from current Weight Watchers publications. For those of you who attend Weight Watchers meetings in the US, the following recipe is in this week’s handout. ┬áIt’s a very easy, quickly assembled stir-fry that ramps up the quantity of broccoli so that a mere 3/4 pound of beef serves four, making it both economical and good for you. Who says eating healthfully is prohibitively expensive?

The next time I make this I’m going to add 1 T. of hoisin sauce to the soy sauce/broth mixture, as I found the recipe to lack the hint of sweetness that balances out the heat of the red pepper flakes. If you don’t have hoisin, this is still good.

Stir-fry is easy and fast. It can be made up of a multitude of veggies and protein. Think asparagus and shrimp; bell peppers and chicken breast; pineapple (don’t forget fruit!) and pork tenderloin. And tofu. Don’t hate me for adding that last one. And don’t knock it till you’ve tried it!

I used a filet mignon that I found in the depths of my freezer, which makes me wonder what else is hiding in there behind all those massive bags of Costco chicken, tilapia and shrimp.

2 1/2 T. cornstarch, divided
1/2 t. salt
3/4 lb. lean beef sirloin, thinly sliced against grain
1 T. peanut or canola oil
1 cup reduced-sodium chicken broth
5 cups broccoli florets (about a 12-oz. bag)
1 T. fresh minced ginger
2 t. minced garlic
1/4 t. red pepper flakes, or to taste (I used more!)
1/4 c. low-sodium soy sauce
1/2 c. water

On a plate combine 2 T. cornstarch and salt. Add beef and toss to coat.

Heat oil in a wok or skillet. Add beef and stir-fry until almost cooked though, about 4 minutes. Transfer to a bowl.

Add 1/2 cup broth to the pan and stir to loosen any browned bits. Add broccoli, cover and cook until broccoli is almost crisp-tender, about 3 minutes.

Add ginger, garlic and red pepper flakes and stir-fry until fragrant.

In a cup, combine soy sauce, remaining 1/2 cup broth, remaining 1/2 T. cornstarch and water. Stir into pan and return to a simmer, cooking until sauce is slightly thickened.

Return beef to pan and toss to coat.

Serves 4, each serving yields about 1 1/4 cups



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