szechuan beef and broccoli

By JaimeDancer

from biggest loser

Ingredients

• 1 lb of chuck steak, sliced against the grain, into thin strips (1/4")
• 1 tsp. garlic powder
• Salt to taste
• Ground black pepper, to taste
• Olive oil spray (or cooking spray)
• 1 (14 oz) bag frozen broccoli (about 5 cups) (I used fresh broccoli)
• 1 Tblsp. freshly minced garlic
• 2 tsp. toasted sesame oil
• 1/4 cup bottled Szechuan stir-fry sauce

Preparation

Step 1

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

Place a large non-stick skillet or nonstick wok over high heat. When hot, mist it 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 2 tsp of the sesame oil. When hot, add the steak in a single layer and cook, stirring occasionally, until lightly browned on both sides, 2 - 3 minutes.

Return the veggies to the pan with the meat, and remove from the heat. Add the Szechuan stir fry sauce and mix well to coat. Divide among 4 bowls and serve.

Calories: 191
Carbs: 10 g
Fat: 6 g
Fiber: 2 g
Protein: 25 g