Tonight's dinner was beef and broccoli from the Weight Watchers Take Out Tonight cookbook. Several months ago we did Weight Watchers and both had good results. We've stopped "counting points" per say but like to still throw in a WW meal every now and then. This cookbook is full of fan favorites. The beef and broccoli comes together quite quickly and tastes a lot like the Chinese Food restaurant version, although a lot healthier. We served ours over brown rice.
3/4 lb beef top round, trimmed of fat and cut into thin strips
2 T cornstarch
1/2 cup low sodium beef broth
2 T oyster sauce
2 T honey
2 T reduced sodium soy sauce
1 T dry sherry
1 lb broccoli cut into florets (4 cups)
2 t canola oil
1 T minced peeled fresh ginger (we used pickled ginger because that was all we had on hand)
3 garlic cloves mined
1. Combine beef with 1 T cornstarch; toss well to coat and set aside. Combine the remaining 1 T cornstarch, broth, oyster sauce, honey, soy sauce, and sherry in a small bowl; set aside.
2. Bring a large pot of water to a boil; add the broccoli and cook until crisp tender; 3-4 minutes, drain. (We transferred the broccoli to a cold water bath to retain its green color).
3. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the beef. Stir-fry until just cooked through, 3-4 minutes; transfer to a plate.
4. Add the ginger and garlic to the wok and stir-fry until fragrant, about 20 seconds. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the beef and broccoli and cook until heated through, about 1 minute.
Serve with brown rice and enjoy! This was the first time we've made this recipe but because of its ease and great result we'll add it to the dinner rotation.