Beef & Broccoli Stir-Fry
One of my favorite things about joining WW is all the recipes they have available online as part of my membership. And there it was, a featured recipe for beef & broccoli. Only 5 points per serving! I’ll admit it isn’t quite as good as take out, but considering how much better for you it is, I’ll take it. I served mine over brown rice and with a few Vegetable Dumplings and topped it with sweet chili sauce. It was fast to make, tasted great and the whole dish was very filling and satisfying if you get that Chinese food craving.
- 2-1/2 Tbsp cornstarch, divided
- 1/4 tsp table salt
- 3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain
- 2 tsp canola oil
- 1 cup reduced-sodium chicken broth, divided
- 5 cup(s) broccoli, florets (about a 12 oz bag)
- 1 Tbsp ginger root, fresh, minced
- 2 tsp minced garlic
- 1/4 tsp red pepper flakes, or to taste
- 1/4 cup(s) low-sodium soy sauce
- 1/2 cup(s) water
- 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 slightly thickened, about 1 minute.
- Return beef and accumulated juices to pan; toss to coat. Serve.
Yields about 1 1/4 cups per serving. PointsPlus value for Weight Watchers: 5.