Wednesday, April 29, 2009

Szechuan Beef and Broccoli

Szechuan Beef and Broccoli
Source: The Biggest Loser Family

1 Pound Top round steak, sliced against the grain into scant 1/4" thick strips
1 Teaspoon garlic powder
Salt to taste
Ground Black Pepper to taste
1 14oz. bag frozen broccoli (about 5 cups)
1 Tablespoon freshly minced garlic
2 Teaspoon toasted sesame oil
1/4 Cup bottled Szechuan stir-fry sauce

In a large bowl, combine the steak, garlic powder, salt, and pepper and toss until well combined.

Place a large nonstick skillet or nonstick wok over high heat. When hot, mist with the olive oil spray. Add the broccoli and garlic and cook, stirring, for 4-6 minutes, or until the garlic softens and the broccoli is heated through and crisp-tender, being careful not to burn the garlic. Transfer to a large bowl and cover to keep warm.

Return the pan to high heat and add 1 teaspoon of the sesame oil. When hot, add half of the steak in a single layer, and cook, stirring occasionally, until lightly browned on both sides, 1 to 2 minutes. Transfer the steak to the bowl with the vegetables and re-cover. Repeat with the remaining 1 teaspoon sesame oil and steak. Return all the steak and vegetables to the pan and remove from heat. Add the sauce and mix well to coat. Divide among 4 bowls and serve.

Serves: 4
Calories: 191
Cholesterol: 50 mg
Fat: 6 g
Saturated Fat: 2 g
Protein: 25 g
Carbohydrates: 10 g
Sodium: 599 mg
Fiber: 2 g

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