If you haven't picked up the March 2011 issue of Cooking Light yet, I suggest doing so. I have already bookmarked 10 recipes and this stir-fry was my first to try. I've been trying to eat more healthy and get back into my workout routine to get in shape for the summer. Swimsuit season is only 3 months away! Eek! This was a delicious and lighter take on Chinese takeout beef-broccoli. One serving (1 1/3 cups beef mixture and 1/2 cup rice) has about 476 calories and 12.9 grams fat. Not too bad, especially for how filling it is. You really don't need any additional side dishes either. This dish took about 20 minutes, making it a speedy weeknight dinner. Even the healthy version was a hit with TC, so I'll definitely be making this again!
2 (3 1/2 ounce) bags boil-in-bag long-grain white rice (I cooked 3 cups Jasmine rice instead)
2 T. dry sherry, divided
2 T. lower-sodium soy sauce, divided
1 tsp. sugar
1 pound boneless sirloin steak, cut diagonally across grain into thin slices
1/2 cup lower-sodium beef broth
1 T. cornstarch
1 T. hoisin sauce
1 tsp. Sriracha (hot chile sauce) or 1 tsp. crushed red pepper flakes
2 T. canola oil, divided
1 T. bottled ground fresh ginger
2 tsp. minced garlic
4 cups prechopped broccoli florets (frozen or fresh)
1/4 cup water
1/2 cup sliced green onions
Cook rice according to directions. The original recipe calls for the bagged rice, but I prefer cooking Jasmine rice for stir-fry.
While rice cooks, combine 1 T. sherry, 1 T. soy sauce, sugar, and sliced beef in a medium sized bowl. In another small bowl, combine 1 T. sherry, 1 T. soy sauce, the beef broth, cornstarch, hoisin sauce, and Sriracha/red pepper flakes.
Heat 1 T. oil in a large skillet or stir-fry pan over medium-high heat. Add beef mixture; saute 3 minutes or until browned. Remove beef from pan. Add remaining 1 T. oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute or longer if you are using frozen broccoli. Add green onions; cook 1 minute, stirring constantly. Add the broth mixture and the beef mixture; cook 2 minutes or until beef is thoroughly heated through and sauce is slightly thick.
Serve beef mixture over rice.
***slightly adapted from Cooking Light March 2011