2 TBS Dry Sherry
2 TBS Dark soy sauce
1 tbs grated peeled frest ginger
5-6 garlic cloves, minced
1 tsp Asian (dark) sesame oil
1/4 tsp crushed red pepper
1/2 # beef tenderloin, trimmed of all visible fat and cut into strips
1 tsp cornstarch
1 tbs cannola oil
4 cups broccoli florets
3 scallions, thinly sliced (green onions)

Prepare marinade by using medium bowl and adding first 7 ingredients. Mix together. Place beef and marinade into either a plastic bag or marinade bowl for 1 hour in the refrigerator.


Drain marinade into a measuring cup, add enough water to make 1/3 cup of liquid. Add the cornstarch and stir until it dissolves.

Heat large nonstick skillet or wok with a lid over high heat. Add canolla oil and beef; stir-fry until the beef loses its red color, about 1 minute. With slotted spoon transfer beef to a plate, Reduce the heat slightly and add the broccolli stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens 2-3 munutes. Sprinkle with the scallions.

Serve over 1/2 cup brown rice and add 2 points to the vallue of this meal for a total of 6 points on the WW plan.

Number of Servings: 5

Recipe submitted by SparkPeople user KINISUE.

 

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  by: KINISUE