Tuesday, January 1, 2008

Back on Track! Chinese Food

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


MrsPresley said...

several years ago, i got a bunch of recipes from my friend... it was a WW book but i never knew which one... i think this might be it! check out the orange chicken recipe in my blog, it might be the one in that book...if so, then you should try it :) (your DH might not like it so much though if he doesn't like stir fry)

~Amber~ said...

Sounds excellent, thank you for sharing.

Teale said...

I've had this cookbook for quite awhile now, but never cooked anything out of it... this looks delicious though!

Jennifer said...

Wow! That looks yummy.

Looking Great in 2008 said...

This is one of my husband's favorite and for only 4 pts it will definately be on our menu this next week. This cookbook looks like one that we would enjoy. I might have to pick it up! Thanks for posting the recipe!

Looking Great in 2008 said...
This comment has been removed by the author.
Looking Great in 2008 said...

So I made this awnd it was absolutely amazing. I used your recipe because I didn't have any sherry or oyster sauce. This is going to be a new family favorite. Thanks for posting it!

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