Tuesday, September 15, 2009

Szechuan Beef and Broccoli

Russ isn't a fan of Asian food and I love it. He'll it it, likes some things, but I can't put my finger on what it is that he doesn't like about it. I made this and went extra light on the sauce, knowing he liked all of the other ingredients.

Szechuan Beef and Broccoli

1 pound top round steak, sliced against the grain into scant 1/4" thick strips (I bought HEB's "Great for Stir Fry" package)
1 tsp. garlic powder
salt and pepper to taste
Olive oil spray
1 (14-oz) bag frozen broccoli (about 5 cups)
1 T freshly minced garlic
2 t toasted sesame oil
1/4 cup bottled Szechuan stir-fry sauce (I took a chance and bought a regular stir-fry sauce, there was no Szechuan sauce)

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

Place a large nonstick wok over high heat. When hot, mist 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 1 tsp of the sesame oil. When hot, add half of the steak in a single layer, and cook, stirring occasionally, until lightly browned on both sides, 1-2 minutes. Transfer the steak to the bowl with the vegetables and re-cover. Repeat with the remaining 1 tsp. sesame oil and steak. Return all the steak and vegetables to the pan and remove from the heat.

Add the sauce and mix well to coat. Divide among 4 bowls and serve.

I served with brown rice.

Loved it and so did the family! Russ even put more of the sauce in his bowl!

(Serves 4)
(Biggest Loser Cookbook)

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