Lighter Beef & Broccoli

Ingredients

• 1 large bunch broccoli (about 1 1/2 pounds)
• 1 pound beef tenderloin steaks, trimmed, thinly cut into 1/8-inch-thick strips
• 3 garlic cloves, crushed with garlic press
• 1 tablespoon grated, peeled fresh ginger
• 1/4 teaspoon crushed red pepper
• 1 teaspoon olive oil
• 3/4 cup GFCF chicken broth
• 3 tablespoons GF soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon Asian sesame oil

Directions

1. Cut broccoli flowerets into 1 1/2-inch pieces. Peel broccoli stems and cut into 1/4-inch-thick diagonal slices.
2. In nonstick 12-inch skillet, heat 1/2 inch water to boiling over medium-high heat. Add broccoli and cook 3 minutes, uncovered, or until tender-crisp. Drain broccoli and set aside. Wipe skillet dry.
3. In medium bowl, toss beef with garlic, ginger, and crushed red pepper. Add 1/2 teaspoon olive oil to skillet and heat over medium-high heat until hot but not smoking. Add half of beef mixture and cook 2 minutes or until beef just loses its pink color throughout, stirring quickly and frequently. Transfer beef to plate. Repeat with remaining 1/2 teaspoon olive oil and beef mixture.
4. In cup, mix broth, soy sauce, cornstarch, and sesame oil until blended. Return cooked beef to skillet. Stir in cornstarch mixture; heat to boiling. Cook 1 minute or until sauce thickens slightly, stirring. Add broccoli and toss to coat.

Recipe creator Holly Bortfeld may be emailed at maximom@mindspring.com

"A streamlined version of the popular Chinese dish it's almost as quick as ordering takeout."

Yields: 4 main-dish servings
Work Time: 25 minutes
Total Time: About 37 minutes

Each serving:
About 245 calories, 28 g protein, 10 g carbohydrate, 11 g total fat (3 g saturated), 3 g fiber, 57 mg cholesterol, 1,010 mg sodium.