I can’t find this one online anywhere, so I’m having to type it out. I found it in my Weight Watchers “In No Time” cookbook – Delicious dishes in 20 minutes or less.
Chinese Beef and Broccoli
3 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger (we used regular ginger that we had in our cupboard)
1 tablespoon grated orange zest
3/4 pound boneless sirloin steak, trimmed of fat and cut into 2×1/4-inch strips
3 cups broccoli florets (fresh or frozen, but thawed)
2 tablespoons reduced-sodium soy sauce
2 tablespoons fresh orange juice
1 teaspoon cornstarch
1 tablespoon cold water
1. Spray a large nonstick wok or high-sided skillet with nonstick spray and set over high heat until a drop of water sizzles. Add the scallions, garlic, ginger and orange zest; stir-fry until until softened and fragrant, about 1 minute.
2. Add the beef strips and stir-fry until browned, about 3 minutes. Add the broccoli and stir-fry 2 minutes. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
3. Combine the cornstarch and water in a small bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until thickened, about 30 seconds.
Nutritional info per serving (1 cup):
1g sat. fat
0g trans fat
45 mg cholesterol
316 mg sodium
45 mg calcium
If you put this over rice (1/2 cup cooked brown rice), you add two points.
The hands-on prep time is 10 minutes, cooking time is about 5 minutes and it serves 4.
The recipe actually tells you to add this over rice. My husband made it one night when I got home after 7, and while it was good, it wasn’t until after 10:30 (and we were in bed) did I realize that something was missing – the rice. We were both kind of hungry…which made sense because a dinner should be more filling. We’re making it again this week.