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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This variation on a Cooking Light published recipe (November 2005, page 278, Asian Beef) is a light variation on the greasy Beef & Broccoli found at your favorite Chinese restaurant. Ingredients:
1/3 cup green onion, chopped |
1 tablespoon splenda artificial sweetener |
1 tablespoon brown sugar |
3 tablespoons low sodium soy sauce |
2 tablespoons rice wine vinegar |
1 teaspoon sesame oil |
1 teaspoon minced garlic |
1/4 teaspoon ground ginger (or 1 tsp minced fresh) |
1 lb flank steak |
1 tablespoon olive oil |
2 cups broccoli |
2 cups cooked chow mein noodles (not fried) |
Directions:
1. Combine first 8 ingredients.
2. Heat a wok or large frying pan to medium high.
3. Cut flank steak into thin strips.
4. Put flank steak into green onion marinade.
5. Blanche broccoli florets by putting in a bowl with a little bit of water and microwaving on high for 3 minutes.
6. Add olive oil to pan.
7. Stir fry beef mixture with broccoli for about five minutes or until beef is desired doneness.
8. Spoon over cooked chow mein noodles.
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