- 4
Ingredients
- 2 Tablespoons dry sherry
- 2 Tablespoons dark soy sauce
- 1 Tablespoon grated peeled fresh ginger
- 5-6 garlic cloves, minced
- 1 Teaspoon Asian (dark) sesame oil
- 1/4 Teaspoon crushed red pepper
- 1/2 pound beef tenderloin, trimmed of all visible fat and cut into strips
- 1 Teaspoon cornstarch
- 1 Tablespoon vegetable oil
- 4 Cups broccoli florets
- 3 Scallions, thinly sliced
Preparation
Step 1
1. To prepare the marinade, in a gallon-size zip-close plastic bag, combine the sherry, soy sauce, ginger, garlic, sesame oil, and red pepper; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.
2. Drain the marinade into a measuring cup; add enough water to make 1/4 cup liquid. Add the cornstarch and stir until it dissolves.
3. Heat a large nonstick skillet or wok with a lid over high heat. Add the vegetable oil and beef, stir-fry until the beef loses its red color, about 1 minutes. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2-3 minutes. Serve sprinkled with the scallions.
POINTS: 4
Serve over brown rice - add 2 points for 1/2 cup rice.
PER SERVING: (1/4 of stir-fry) 27 Cal, 11 g fat, 3 g Sat. fat, 1 g Trans fat, 44 mg Chol, 573 mg Sod, 8 g Carb, 3 g Fib, 18 g Prot, 57 mb Calc