I forgot to take picture of this because I was rushing back to watch the Opening Ceremonies, but here’s my recipe for “I thought I was Making Beef With Broccoli” It’s a combination of 2 different recipes in 365 Delicious Low Fat Recipes. The first time I made it, I some how jumped from Beef w/ Broc on pg 73 to Chinese Pepper Steak on pg 74. It turned out fine, so we kept the variation. I serve it with Vegetarian Fried Rice.
The marinade:
3 Tablespoons reduced sodium soy sauce
3 Tablespoons rice wine vinegar
1 Tablespoon cornstarch
1 tsp sugar (I use Splenda)
3/4 tsp hot pepper sauce.
Other ingredients:
12 oz lean sirloin steak
1 1/2 teaspoons canola oil
2 tsp finely chopped fresh ginger (I use the microplane)
2 tsps finely chopped fresh garlic
1/4 cup minced scallions
8oz mushrooms
1 large bunch broccoli
2 large bell peppers (cut into 1 in pieces)
1 pkg snow peas
1 can sliced water chestnuts
Directions:
1. Cut steak on a diagonal into 1/4 in thick slice and marinate for at least 20 minutes.
2. Drain beef, reserving marinade. Heat oil in large non-stick skillet, and stir-fry ginger, garlic, and scallions for 30 seconds. Add beef and stir-fry until browned on the outside (about 2-3 minutes or until desired “doneness”). Transfer meat to large bowl.
3. Add more oil if necessary. Add mushrooms, broccoli, bell pepper, snow peas, water chestnuts, and 2 tablespoons of water to the skillet. Cover and steam until vegetables are tender crisp. Add beef and reserved marinade to the skillet. Bring to a boil and then cook until sauce is slightly thickened.*
*I get nervous with using marinade as a sauce even when they have been boiled, so I frequently double the marinade ingredients and use half to actually marinate the meat the other half for the sauce. This way my veggies don’t get soggy while I’m waiting for the bacteria to die.
