Sunday, February 6, 2011

Beef, Broccoli, Bell Pepper Stir-Fry

I'm sitting next to my husband who is watching our DVR'd version of the Super-Bowl.  When we lived in California we always got together with friends and made grilled pizzas, but this year, we just stayed home and had a lovely day with our family.  We started the game while the kids were still up but we didn't get very far along so the husband is finishing it now.  I know nothing about football but I do look up for the commercials.  We made Lisa's fruit salsa with cinnamon tortilla chips for dessert tonight; something we rarely have at our house.  Richard must have thought he died and went to heaven.  :)  Especially since dinner was amazing as well. 

When I saw the broccoli in our Bountiful Basket this week, I knew I was going to try this recipe and now it's in my recipe box.  Only recipes I will use again end up there.  I decided to add the red bell pepper we got yesterday, as well as some yellow and orange I had on hand.  I think bell peppers are good in everything.

This was a simple recipe.  The preparation was easy-peasy and the cooking didn't take too long.  Give it a try this week.  Much healthier and I think better tasting than take-out.  This recipe came from the Weight Watchers website, like many of mine do. 

Beef, Broccoli, and Bell Pepper Stir-Fry
2 1/2 T cornstarch, divided
1/4 t salt
3/4 pound(s) lean sirloin beef, trimmed and thinly sliced against the grain
2 t canola oil
1 C chicken broth, divided
5 cups broccoli florets
1 T ginger root, finely minced
2 t minced garlic (I used 4 smallish cloves)
1/4 t crushed red pepper flakes (I used more and next time will use even more.)
1/4 C low-sodium soy sauce
1/2 C water
**I added a half red, yellow, and orange bell pepper, sliced

1) Toss the beef in a mixture of 2 T cornstarch and salt.  Mix until coated.
2) Heat oil in a large nonstick wok over medium-high heat.  Add beef and stir-fry until browned.  Transfer to a bowl.
3) Add 1/2 C broth to pan, loosen any bits of food on sides and bottom of pan.  Add broccoli (and peppers) cover and cook, stirring occasionally until broccoli is almost crisp-tender.  Add ginger, garlic, and crushed red pepper.  Stir fry for about 1 minute.
4)  In a cup mix together soy sauce, remaining broth, 1/2 T cornstarch, and water until well blended. Add to pan, reduce heat and simmer until slightly thickened.  Return beef to pan and toss to coat. 

We served ours over basmati rice.  Lucky husband, he gets the leftovers for lunch tomorrow. 

1 comment:

Jessica said...

I made this for dinner a couple of nights ago. I did have to add a little more cornstarch to the sauce because it wasn't quite thick enough. Everyone enjoyed it! Today we used the leftovers on linguine noodles for lunch. Success!