This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"You do not sew with a fork, and I see no reason why you should eat with knitting needles."
-Miss Piggy, Star
When I am working on a recipe I love to look at lots of different recipes for the same thing and pick what I believe are the best features. Part of my quest is for the ingredients that go in a dish and only occasionally for technique. As you might imagine there are thousands of such Chinese style Beef with Broccoli recipes. The big difference was mainly with thin sliced vs. cubed or thicker sliced beef. Either way, I don't see that it matters much.
That said, you can use almost any good quality cut of lean beef you like. If flank steak is cheaper than top round, by all means use it.
No matter what cut of beef you choose for a recipe, trimming the excess fat is the key to lowering the fat and calories. A cut like rib eye steak that is not trimmed will have about 20 grams of fat per serving. Trimming it of excess fat will reduce the fat by 10 grams and about 90 calories.
The best flavor in beef comes from the marbling in the meat itself, not the fat that surrounds the cut of meat. Choose cuts that have little excess fat and light marbling for maximum flavor and minimum calories.
Servings = 2 | Serving size =about 2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers. Reheat gently.
|2 tsp||dark sesame oil or canola oil|
|1 Tbsp||fresh ginger (peeled and minced)q|
|1 large||onion (sliced)|
|8 ounces||top round or other stew meat (thinly sliced)|
|8 ounces||broccoli flowerets|
|2 Tbsp||hoisin sauce|
|1 tsp||Chinese or Dijon mustard|
|fresh ground black pepper (to taste)|
|1/2 cup||low sodium chicken or vegetable broth|
|1 1/2 tsp||cornstarch|
|2 Tbsp||cold water|
Place the sesame oil in a large skillet or wok over medium-high heat. Add the ginger and onion and cook, stirring frequently, until the onions begin to soften.
Add the beef and cook for about 3 minutes until lightly browned. Reduce the heat to medium and add the broccoli and toss well. Cover and cook for about 5 minutes. Stir occasionally.
Add the hoisin sauce, mustard and pepper and stir well. Cover and cook for another 5 minutes tossing a few times.
Add the chicken stock and toss.
Stir the cornstarch into the cold water until dissolved and then add the mixture to the pan. Remove from the heat and stir well. Serve over brown rice.
Serving size = about 2 cups
Servings = 2
Amount Per Serving
|Calories 325||Calories from Fat 95|
|% Daily Value|
|Total Fat 11g||16%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 27g||9%|
|Dietary Fiber 5g||21%|
|Vitamin A 14%||Vitamin C 180%|
|Calcium 11%||Iron 20%|
|Vitamin K 116 mcg||Potassium 999 mg|
|Magnesium 69 mg|