This recipe was taken from the WW New Complete Cookbook. I am changing a few things to adapt to what I have on hand. I will also list nutritionals for both beef and chicken for all those chicken lovers on here who voted! :)
Spicy Beef and Broccoli Stir-Fry
2TBSP dry sherry
2 TBSP dark soy sauce (This is the good stuff, Tamari) BUT you could use regular
5-6 garlic cloves, minced
1 TBSP grated peeled fresh ginger I don't have this :(
1 tsp Asian (dark) sesame oil
1/4 tsp crushed red pepper
1/2 pound beef tenderloin, trimmed of all fat and cut into strips
1 tsp cornstarch
1 TBSP vegetable oil
4 cups broccoli florets
3 scallions, thinly sliced I don't have these :(
1. To prepare marinade, in a gallon size Ziplock, combine the sherry, soy sauce, garlic, sesame oil and red pepper; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occassionally, about 1 hour.
2. Drain the marinade into a measuring cup; add enough water to make 1/3 cup of liquid. Add the cornstarch and stir until it dissolves.
3. Heat a large non-stick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef loses it's red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2-3 minutes. Serve, sprinkled with the scallions.
Nutrionals:
This makes four servings. Each 1/4 of the stir-fry is 207 calories, 11g fat, 8g carb, 3g fiber and 18g protein.
That works out to 5 WW points per serving.
If using chicken instead it would be 4 WW points per serving. It is 4 WW points for 3 oz. cooked tenderloin and 3 WW points for 3 oz. of grilled chicken breast.
I would serve this with rice and a salad.
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