Healthy Beef and Broccoli Stir-Fry

I love all this white stuff! 

There’s at least 12 inches.

It’s coming fast.

I need a plow.  A shovel won’t do. 

I’m going to try to bang this one out (TWHS!) from my old computer before I wake up double l-o-y-d to shovel out his car and drive me to work.  He said I shouldn’t be driving in this weather, not because he fears for my life, but because he fears for the others’ on the road. 

Chauffer to work?  Don’t mind if I do. 

“TAXI!!!!”

I made this dish a few weeks ago.  It was a recipe I’d printed awhile back, and when Lloyd requested we have something other than chicken.  Since I wanted something other than sugar, I obliged.  It was a good excuse to pull out the new wok I purchased at TJ Maxx for a mere $5!

  

 

 

Beef and Broccoli Stir Fry

Original recipe here

Ingredients

• 2 teaspoons vegetable oil
• 2 teaspoons fresh ginger, minced
• 2 scallions, minced
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes, crushed
• 2 tablespoons orange zest
• 1/2 lb sirloin steak, boneless and thinly sliced with no fat
• 2 cups broccoli, fresh
• 1 red bell pepper, chopped
• 2 tablespoons soy sauce, reduced sodium
• 2 tablespoons rice wine vinegar or 2 tablespoons white wine vinegar

Roux

• 1 teaspoon cornstarch
• 1 tablespoon water

Directions

1. Heat oil in a large nonstick wok, set over medium-high heat. Add the ginger, scallions, and garlic; cook, tossing and stirring, until fragrant, about 30 seconds. Add red-pepper flakes and orange zest, cook 20 seconds longer.
2. Slip the sirloin strips in the pan and cook, stirring and tossing, until lightly browned, about 2 minutes. Add the broccoli and bell pepper; continue tossing and stirring until slightly softened but still crunchy, about 1 minute.
3. Pour in the soy sauce and vinegar and bring to a boil, stirring constantly. Add roux and cook, stirring, until thickened, about 15 seconds. Immediately remove from heat. Let stand 1 minute before serving.

 

This was my first time (TWSS!) using Chinese noodles for a stir fry, and they certainly enhanced the dish.  These noodles are chewier than their Italian counterpart.  They almost taste al dente, even when cooked through.  I will definitely be reaching for these the next time Asian fare is on the menu.

  

The bite-size pieces of meat were cooked perfectly- not overdone and chewy.  The flavor was much like your favorite Chinese take-out, except you weren’t left with a Sahara-dry mouth from all of the sodium!  The garlic, ginger, and red pepper flakes gave is a subtle kick (Lloyd doesn’t do spicy!) and the orange zest gave it some extra pizzazz! 

 

The veggies were slightly softened, but still had a crunch to them, unlike the soggy vegetables that usually come with takeout.  I dug out extra veggies for my plate, since Lloyd “hates” peppers.  I had no problem picking up the slack!  This lighter dish was a welcome change from the “holiday” food we’ve been eating.

This dish was so quick to prepare, from start to finish, and used ingredients that I already had on hand!  Win-win!  Meals like this are great to add to the dinner rotation- not only is it delicious, but it’s mostly healthy, as well.  If you’re craving take out, you can whip this up faster than they can deliver, and you control the flavors and most importantly, the sodium. 

Time to start my post-holiday work week.  Have a great Monday!

 

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