WW Beef & Broccoli Stirfry

So Charlie and I made this recipe found on Weight Watchers website and we love it - it is much tastier than that you find at the restaurant and so easy to make! Of course I love broccoli and he loves beef so we both win!

Beef and Broccoli Stir-Fry

Ingredients

	2 1/2 Tbsp cornstarch, divided
	1/4 tsp table salt
	3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
	2 tsp canola oil
	1 cup(s) reduced-sodium chicken broth, divided
	5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
	1 Tbsp ginger root, fresh, minced
	2 tsp minced garlic
	1/4 tsp red pepper flakes, or to taste
	1/4 cup(s) low-sodium soy sauce
	1/2 cup(s) water

Instructions

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

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5PointsPlus Value

Prep time: 12 min

Cook time: 12 min

Serves: 4

This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large Bibb lettuce leaves for lettuce wraps.*