So anyone on WW can tell you that Chinese food is one of the hardest kinds of cuisine to stay on track with. Sure you can get chicken and veggies but when compared to sweet and sour chicken, wonton soup, and crab ragoons....hmm, which would you pick?! Tonight we made the first dinner out of my new cookbook, Take Out Tonight.
I got this book for Christmas from my mom. She has loved this recipe book so much that she would not let me borrow it because she uses it so much! We tried the Beef and Broccoli recipe, which my dad just RAVES about. I loved it, my husband not so much. He isn't a big stir fry person though....that said, he told me it was good but not one of his favorite meals. Ok....so here it is though, I would definitely make this again, maybe on a bowling night when my husband eats out with his friends. My modifications are in blue.
Beef and Broccoli
(source: Take Out Tonight recipe book)
3/4 lb lean top round steak, cut into thin strips
2 tbsp corn starch
1/2 cup beef broth - I added an extra 1 tbsp of broth
2 tbsp oyster sauce - I omitted
2 tbsp honey
2 tbsp reduced sodium soy sauce - I added 1 extra tbsp to compensate for omitting oyster sauce
1 tbsp dry sherry - I omitted
1 lb broccoli, stalks cut off - my mom uses frozen and it turns out great
2 tsp canola oil
1 tbsp diced ginger
3 garlic cloves, minced
Combine the beef with 1 tbsp corn starch, until evenly coated. Set aside. Combine the remaining corn starch, beef broth, honey, and soy sauce (dry sherry and oyster sauce also if using).
If using fresh broccoli, boil first for several minutes or steam in microwave. If using frozen omit this step.
Heat skillet or wok under HIGH heat. Add oil to pan and swish around to coat. Saute beef until no longer pink, about 3-5 minutes. Add ginger and garlic and saute an additional 2-3 minutes, stirring around frequently. Add liquid mixture and saute until sauce is nice and bubbly.
Serve with rice. Makes 4 servings.
POINTS per serving: 4
POINTS per serving with 1/2 cup white rice: 6