Monday, July 27, 2009


So I always try to eat healthy and keep our dinners at home under 400 calories. So this weekend I searched the internet and found some good beefy options for the week! I made this last night and it was really tasty! I felt terrible eating it though because it looked like something I ordered from a chinese restaurant. But nope, it was made by me! I doubled the garlic and ginger. You can never have too much flavor! Be careful with your salt, you can always add more in the end. The red pepper flakes and seseme oil are definite MUST DO's before serving. And the best part of it all, the portion sizes are super huge, this is half of mine! Another tip is to buy presliced mushrooms, cut broccoli (frozen or not) and prechopped onion - saves LOADS of time!

This comes from Shape Magazine, 311 calories, 11g fat

Stir-Fried Ginger Beef with Broccoli and Mushrooms

2 tablespoons peanut oil or canola oil 1 medium onion, chopped 1 tablespoon minced or grated fresh ginger, divided Salt to taste 2 teaspoons minced or crushed garlic About a dozen medium mushrooms, sliced 1 medium bunch broccoli, coarsely chopped (peel and include as much of the stalks as feasible) ¾ pound sirloin steak or flank steak, thinly sliced 1 tablespoon balsamic vinegar 2 cups cooked white rice Dark sesame oil, drizzled to taste Chili flakes to taste


  • Place a wok or large, deep skillet over medium heat and wait about a minute. Add 1 tablespoon of the oil and swirl to coat the pan. Turn the heat to high, add the onion and half the ginger, and stir-fry for about a minute. Sprinkle lightly with salt, if using.

  • Add 1 teaspoon of the garlic and all of the mushrooms, and salt lightly (if using). Stir-fry for about 2 minutes, or until the onions are translucent and the mushrooms soften.

  • Keeping the heat high, toss in the broccoli, salt lightly again, and stir-fry for about 3 minutes, or until the broccoli is bright green, but still crisp. Transfer the vegetables to a bowl, and return the wok or skillet to the stove over high heat.

  • Wait about 30 seconds, then add the other tablespoon oil and swirl to coat the pan. Add the strips of beef and the remaining ginger, salting lightly. Stir-fry for just 1 to 2 minutes for medium. During the last 20 seconds or so of cooking, sprinkle in the remaining teaspoon of garlic and the balsamic vinegar, then add the vegetables back in, stirring to combine. Remove from heat, and serve right away, over rice. Pass a bottle of dark sesame oil and a container of chili flakes at the table to sprinkle over the top of each serving.

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