Stir-Fry Beef with Broccoli and Mushrooms
Servings 4
Calories 213 kcal
- 2 teaspoons olive oil divided
- 1 pound beef round steak trimmed and cut into 2-inch strips
- 1 dash white pepper
- Sea salt to taste
- 7 cloves garlic pressed
- 2 teaspoons grated gingerroot
- 1 1/2 cups sliced mushrooms
- 1 pound broccoli cut into florets and steamed till tender-crisp
- 2 teaspoons cornstarch
- 2 teaspoons low sodium soy sauce
- 1/3 cup low sodium beef broth
- 1/2 teaspoon sesame oil
Heat 1 1/2 teaspoons of oil in a skillet or wok over medium-high heat; add beef strips and stir-fry for 5 minutes or till browned and cooked to desired level of doneness.
Add white pepper and salt then remove from skillet and keep warm.
Heat remaining oil in the skillet or wok; add garlic, gingerroot and mushrooms; stir-fry for 2 minutes.
Add beef strips and steamed broccoli florets.
In a small bowl, whisk together cornstarch, soy sauce and broth to a smooth paste; add to skillet or wok and cook for 30 seconds or until thickened; add the sesame oil, blend well and serve.
LC SERVING SUGGESTION: Serve over Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” in a little water till tender; drain; add salt and pepper to taste and fluff with a fork). Add steamed snow peas on the side.
SERVING SUGGESTION: Serve over brown rice instead of Cauli-rice.
KOSHER: Make sure beef is certified kosher.
GLUTEN-FREE: Make sure soy sauce and broth are gluten-free. Use arrowroot starch instead of cornstarch.
Points: 5
Calories: 213kcalCarbohydrates: 8gProtein: 29gFat: 7gCholesterol: 66mgSodium: 287mgFiber: 3g