This is my mom’s recipe – a light and delicious version of the Chinese take-out classic. She first made it for us when Owen was in the hospital and she lived near us. She shopped and cooked and fed us for weeks. If she hadn’t, I don’t know what we would have eaten!

The first time Scott had this he said “It’s like I’ve been craving it my whole life and didn’t know it.” Try it and see if it is what’s been missing from your life.

1 large bunch broccoli (about 1 ½ pounds)
1 pound beef tenderloin steaks, trimmed and cut into ½ thick inch slices
3 garlic cloves, minced or crushed with garlic press
1 tbsp. grated fresh ginger
¼ tsp. crushed red pepper flakes
1 tsp. olive oil
¾ cup chicken broth
3 tbsp. soy sauce
1 tbsp. cornstarch
¼ tsp. sesame oil.

Cut broccoli florets into 1 ½ inch pieces. Peel broccoli stems and cut into ¼ inch diagonal slices. In nonstick skillet, heat ½ inch water to boiling over medium heat; add broccoli and cook 3 minutes, uncovered, until tender-crisp. Drain broccoli and set aside. Dry skillet.

In bowl, toss beef with garlic, ginger, and crushed red pepper. Add ½ tsp. olive oil to skillet and heat over medium-high heat. Add half of beef mixture and cook 2 minutes until beef just loses its pink color, stirring quickly and frequently. Transfer beef to plate. Repeat with remaining ½ tsp. olive oil and beef mixture.

Mix broth, soy sauce, cornstarch, and sesame oil until blended. Return beef to skillet and stir in cornstarch mixture; heat to boiling. Cook 1 minute or until sauce thickens slightly, stirring. Add broccoli and toss to coat. Serve with rice.

Nutritional Information: 245 calories (not including rice), 28 grams protein, 11 grams total fat, 3 grams saturated fat; 3 grams fiber, 57 mg. cholesterol, 1,010 mg. sodium

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