Saucy Beef with Broccoli

Tonight's recipe is one that I found in a Healthy Cooking book by tasteofhome (you know, the ones that they sell in the grocery stores that are similar to the size of a Reader's Digest?) Anyway, it is one that I have already made three or four times, as it is very quick and easy to make and tasty at the same time! Matt isn't a huge ginger fan but he doesn't seem to able to taste it as much in this recipe as in some of the others I have tried. I don't have much else to say about this dish except that you should give it a try! I am heading north tomorrow for Thanksgiving and then Black Friday shopping with my Mom (an annual tradition of ours), so I won't be posting again until I get back. Hope you all have a fabulous turkey day and get to eat lots of yummy food!

Ingredients:

1 tablespoon cornstarch

1/2 cup reduced-sodium beef broth

1/4 cup sherry or additional beef broth

2 tablespoons reduced-sodium soy sauce

1 tablespoon brown sugar

1 garlic cloved, minced

1 teaspoon minced fresh gingerroot

1/2 cup lean boneless beef sirloin steak, cut into 1/4 inch strips

2 teaspoons canola oil, divided

2 cups fresh broccoli florets

8 green onions, cut into 1-inch pieces

1. In a large bowl, combine the first seven ingredients; set aside. In a large nonstick skillet or wok, stir-fry beef in 1 teaspoon oil for 1-2 minutes or until no longer pink. Remove and keep warm.

2. In the same pan, stir-fry broccoli in remaining oil for 4-5 minutes or until crisp-tender. Add onions; stir-fry for 1-2 minutes. Return beef to pan.

3. Stir in cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; cover and cook for 5-6 minutes or until meat and vegetables are tender.

I serve it over brown rice, which has not been calculated in the points total.

Makes 2 servings, 6 WW points per serving, 313 calories, 11g fat, 4g fiber.