We’re having BEEF AND BROCCOLI STIR-FRY TONIGHT. Planning a nutritious dinner (and then of course making it, ha, ha) prevents haphazard snacking. The “what the heck” scenario derails our efforts to slim down or stay that way. Here’s an example of a setback. Eat a cookie, think “what the heck” and eat more! Of course we know we are supposed to forgive ourselves and get right back on track. Why is it that most people say, “what the heck, I’ll just start tomorrow?” Planning ahead sets us up for success. Read GOLD STANDARD OF THIN for free on Amazon!
3 tablespoons cornstarch, divided 1/2 cup water, plus 2 tablespoons water, divided 1/2 teaspoon garlic powder 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips 2 tablespoons vegetable oil, divided 4 cups broccoli florets, 1 small onion, cut into wedges, 1/3 cup soy sauce, 2 tablespoons brown sugar, 1 teaspoon ground ginger, hot cooked rice
Directions: 1 In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. 2 Add beef and toss. 3 In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. 4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes. 5 Return beef to pan. 6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. 7 Cook and stir for 2 minutes. 8 Serve over rice.