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Stir-Fry Beef with Broccoli and Mushrooms

Course Main Course
Servings 4
Calories 213 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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

Nutrition

Calories: 213kcalCarbohydrates: 8gProtein: 29gFat: 7gCholesterol: 66mgSodium: 287mgFiber: 3g
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