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Weight Watchers Chinese Beef & Broccoli


I went to have dinner with my mum and dad tonight and she just happened to make this which is one of the delicious recipes she gave us for the recipe book, so I got to snap a pic without even making it myself!!  This recipe is from the old Weight Watchers cookbook, Take-Out Tonight!  The flavor of the sauce in this one is divine... and she served it with brown jasmine rice which may be my new favorite rice ever.  This is a fun Friday night dinner to eat in..

From the kitchen of Sheena Joyce

3/4 pound lean sirloin beef, trimmed of fat and cut into 2 x ¼ -inch strips
2 Tbsp cornstarch
1/2 cup beef broth
2 Tbsp oyster sauce
2 Tbsp honey
2 Tbsp soy sauce
1 Tbsp dry sherry
1 pound broccoli crowns cut in to florets
2 tsp canola oil
1 Tbsp fresh ginger, minced
3 garlic cloves, minced

Combine the beef with a Tbsp of the cornstarch, toss well to coat and set aside.  Combine the remaining cornstarch, broth, oyster sauce, honey, soy sauce and sherry in a small bowl and set aside.

Bring a large pot of water to a boil.  Add the broccoli and cook until crisp-tender.  (About 3-4 minutes.) Drain and set aside.

Heat your wok or large skillet over medium high heat till nice and hot.  Swirl in the oil and then add the beef.  Stir fry until just cooked through, 3-4 minutes, then transfer to a plate.

Add the ginger and garlic to the wok and stir fry until fragrant, about 20 seconds.  Add the broth mixture and cook about a minute until it thickens.  Add the beef and the broccoli and cook until heated through, just a minute or so.

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