Beef Broccoli Stir Fry

For Weight Watchers and those of us wanting to eat more healthfully, dining at Chinese restaurants can be challenging. There are always lots of colorful vegetable offerings, but they're often drenched in stir fry oil.

Here's one remedy: make your own beef broccoli stir fry at home. It's easy, it's cooked in one pot and best of all, it satisfies anyone's craving for Chinese cuisine!

I want to warn you of the step I overlooked when I first made this recipe. Note that the ginger, garlic and soy sauce are divided in half and used separately. First time around, I just dumped everything together in one fell swoop. Don't do what I did.

Blanching the broccoli for 2 minutes and then running it under cold water stops the cooking and allows the broccoli to remain bright green yet slightly crunchy.

Weight Watchers can now enjoy beef with impunity since it's now on the Zero Point Food List. This recipe is only 2 Points per serving. That means you'll have room for a half cup (or more) of steamed rice or a Tsingtao Beer!

12 oz. lean sirloin or flank steak, thinly sliced

4 cups broccoli florets

1 Tbsp. grated fresh ginger, divided

2 cloves minced garlic, divided

1/4 cup low-sodium soy sauce, divided

1 Tbsp. sesame oil

1 Tbsp. cornstarch

1/4 cup water

Sesame seeds for garnish (optional)

Marinate beef: in a bowl, combine the thinly sliced beef with half the grated ginger, half the minced garlic, half the soy sauce and all the sesame oil. Toss well to insure the beef is evenly coated with the marinade. Set aside for 15-30 minutes.

Blanch the broccoli: bring a pot of water to a boil. Add the broccoli florets and blanch for about 2 minutes. Remove broccoli from boiling water and rinse under cold water to stop cooking. Set aside.

Heat a large nonstick skillet over medium-high heat and spray with cooking spray. Add marinated beef and cook 4-5 minutes, turning often, until beef is cooked through. Remove the beef from the skillet to a plate.

In the same skillet, add the other half of the grated ginger and garlic and stir fry for 30 seconds until fragrant. Pour in the remaining soy sauce and bring to a simmer. Stir together the cornstarch and water in a small bowl and add to the skillet. Stir continuously until the sauce thickens.

Return the beef to the skillet along with the blanched broccoli. Toss everything together until the beef and broccoli are evenly coated with the sauce. Cook an additional 1-2 minutes until heated through.

Serves 4

WW Points per serving: 2