Lighter Beef & Broccoli

Ingredients:
 

1 large (about 1 1/2 pounds) bunch broccoli
1 pound(s) beef tenderloin steaks, trimmed, thinly cut into 1/8-inch-thick strips
3 clove(s) garlic, crushed with garlic press
1 tablespoon(s) grated, peeled fresh ginger
1/4 teaspoon(s) crushed red pepper
1 teaspoon(s) olive oil
3/4 cup(s) chicken broth
3 tablespoon(s) soy sauce
1 tablespoon(s) cornstarch
1/2 teaspoon(s) Asian sesame oil

Preparation:

 

Cut broccoli flowerets into 1 1/2-inch pieces. Peel broccoli stems and cut into 1/4-inch-thick diagonal slices.

In nonstick 12-inch skillet, heat 1/2 inch water to boiling over medium-high heat. Add broccoli and cook 3 minutes, uncovered, or until tender-crisp. Drain broccoli and set aside. Wipe skillet dry.

In medium bowl, toss beef with garlic, ginger, and crushed red pepper. Add 1/2 teaspoon olive oil to skillet and heat over medium-high heat until hot but not smoking. Add half of beef mixture and cook 2 minutes or until beef just loses its pink color throughout, stirring quickly and frequently. Transfer beef to plate. Repeat with remaining 1/2 teaspoon olive oil and beef mixture.

In cup, mix broth, soy sauce, cornstarch, and sesame oil until blended. Return cooked beef to skillet. Stir in cornstarch mixture; heat to boiling. Cook 1 minute or until sauce thickens slightly, stirring. Add broccoli and toss to coat.

Makes approx. 6 servings. Calories 245; Total Fat 11g; Saturated Fat 3g; Cholesterol 57mg; Sodium 1,010mg; Total Carbohydrate 10g; Dietary Fiber 3g; Protein 28g.

Source: Good Housekeeping