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    Beef: Beef and Broccoli with Garlic Sauce - e-w

    Source of Recipe

    Adapted from Recipe du Jour � e-mail
    Beef and Broccoli with Garlic Sauce
    WW Points
    Diabetic Exchanges
    Yield: 4 servings.

    1/2 pound beef boneless sirloin or round steak
    Dash white pepper
    1 pound broccoli -- cut into flowerets and 1 X 1/2-inch pieces (4 cups)
    1 teaspoon cornstarch
    1 teaspoon lite soy sauce
    1 teaspoon sesame oil
    1/4 cup fat-free reduced-sodium chicken broth
    1 teaspoon vegetable oil
    1 tablespoon finely chopped garlic (6 cloves)
    1 teaspoon finely chopped gingerroot
    2 tablespoons brown bean paste
    1 (8 ounce) can sliced bamboo shoots -- drained
    2 cups hot cooked rice

    Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with white pepper.

    Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth.

    Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and respray.

    Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste; stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice.

    One serving equals: 263 Calories; 5g Fat (18.2% calories from fat); 18g Protein; 36g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 109mg Sodium. ++++ Exchanges: 2 Grain(Starch); 1-1/2 Lean Meat; 1 Vegetable; 1/2 Fat. ++++ WWP: 5

 

 

 


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