I don’t eat a lot of Chinese food, it’s really just not my “thing”! When I do occasionally get a hankering for it, it’s always for some beef ‘n broccoli! More specifically the broccoli! I’m guessing that the take-out box full of beefy broccoli goodness is loaded with more fat and calories than need be, even though it’s so simple! Here’s a great swap for only 6 weight watchers points!
Chop-Chop Beef Stir-Fry
PER SERVING: (entire recipe) 293 calories, 6.5g fat, 759mg sodium, 26g carbs, 7.5g fiber, 7g sugar, 35g protein
1/2 cup fat-free beef broth
1/2 tbls. reduced-sodium/lite soy sauce
1/2 tbls. cornstarch
4 ounces raw lean beefsteak filet, sliced (when it comes to beef, I am not an expert! I asked the guy at the butcher counter for the leanest cut of beef they had, and went with that. Beef loin top sirloin is what he gave me! Hope it was lean enough!)
1/2 tbls. chopped garlic
1/4 tsp. crushed red pepper
2 cups broccoli florets (yay! broccoli!)
1 cup sugar snap peas
1 cup sliced mushrooms
2 tbls. chopped scallions
Combine beef broth, soy sauce, and cornstarch in a bowl, and mix until cornstarch dissolves. Add beef, garlic, and crushed red pepper. Toss to coat and let marinate in the fridge for 10 minutes.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add broccoli, sugar snap peas, mushrooms, scallions and 1/4 cup of the marinade from the beef. Cook for about 5 minutes, stirring occasionally, until broccoli softens.
Add beef and remaining marinade, and cook until browned and cooked through, about 3 minutes.
Reduce heat to low, cover, and let simmer for 2 minutes. (I don’t have a skillet with a lid so I had to jimmy-rig it with a large bowl, hence no pictures of this step! 🙂 )
Serve it up and if you like, season to taste with salt. Enjoy!
My kitchen smelled like garlicy beefy broccoli heaven while this was cooking! Mmmmm!
My first bite reaction: Mmmmm, good! (Seriously, that’s what I said, apparently at lunch time I’m not so witty!)
Mike’s first bite reaction: Oh, this broccoli is good!
Texture: The broccoli was perfect. Cooked through but still slightly crunchy. The beef wasn’t perfect (I like a bit more a sear on my beef) and kind of had bit of a boiled texture. Overall, this reminded me of Chinese take-out, almost exactly!
Taste: Seriously loved the crap out of this! The flavor was perfect, the snap peas with the broccoli and the mushrooms, a little thickened sauce and some beef. The garlic wasn’t over powering and added a nice background flavor. I’m not gonna lie, I actually licked the plate when I was done with this! (yeah, it was that GOOD!)
Creativity: Maybe I’m just not in the “know” when it comes to Chinese food, but I didn’t know that this dish could be so easy. I honestly thought that it was way too complicated to even try to recreate this dish, and never bothered to try it! I give this a 2 out of 5 for creativity since it was just a swap, but a bonus for adding extra veggies!
Satisfaction: Didn’t you just read that I licked the plate when I was done? I was satisfied heart, body, mind and soul! I could have eaten the whole thing (instead of splitting it with Mike). I even made the same veggies with the same sauce for dinner later that night, 6 weight watcher points well used!
What’s your favorite Chinese take out?
(Quick Weight Watchers Weight-in update: (for those who care) yesterday was weight-in day. I followed my plan exactly, only used 1.5 extra weekly points (out of 35) earned 17 activity points and even though I lost 7.5 pounds last week, gained 2.4 pounds this week. Maybe it was just meant to be, 7.5 in one week is a bit much right? My body was just catching up? 5 pounds in 2 weeks is still something to be proud of? Can’t say I’m not frustrated!)