Beef and Broccoli is one of the healthier choices if you go out for Chinese, but if you prep everything ahead of time you can put this on the table at home in under 15 minutes. Use brown rice instead of white rice to get complex carbs and you end up with a good balance of about 45% carbs, 30% protein, and 25% fat by calories. (Cooking Light)
Serves 4
- ¼ cup lower sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon hoisin sauce
- 1 (12 ounce) boneless sirloin steak, trimmed and cut into thin strips (we tend to add more meat than the recipe calls for)
- 2 teaspoons canola oil
- 2 cups broccoli florets (we love broccoli so we add extra)
- 1 cup vertically sliced red onion
- 1 cup chopped carrot
- ½ cup water
- 2 teaspoons dark sesame oil
- 1/3 cup sliced green onions
- 2 cups cooked brown rice
Combine first three ingredients (soy sauce – hoisin sauce) in a medium bowl. Add beef; toss to coat. Heat a large skillet over high heat. Add canola oil to pan; swirl to coat. Remove beef, reserving marinade. Add beef to pan; cook for 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next four ingredients (broccoli – sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef back to pan; cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice.
Nutritional Info/Serving: Calories 311, Fat 9 g, Protein 24 g, Carbs 33 g
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