Do you love Chinese takeout? If you do you are in for a real treat! This stir-fry recipe tastes as good as takeout but is cheaper and healthier! At just 7 Weight Watcher Smart Points per serving you will be amazed at how good this tastes.

In case if you missed it we are doing a SkinnyTaste cookbook and meal planner giveaway this week and I will be sharing 3 recipes from  “The SkinnyTaste cookbook: Light on Calories, Big on Flavor” throughout the week. This is one of the recipes. (it will also be a part of our MPM meal plan this weekend)

This Weight Watcher friendly recipe can also be made gluten-free! Just be sure to check your labels with things like soy sauce. Tamari is a gluten-free soy sauce that tastes great.

Gina suggests that this recipe would pair perfectly with brown rice or her Vegetable Fried Brown Rice recipe. I used Aldi’s Fit&Active Instant Brown Rice and it cooked in about 7 minutes in the microwave. I added 1/2 cup with my serving of the beef and broccoli for an extra 3 WW SP, but it tastes great with or without the rice. If you are going to make the brown rice make sure to get it started cooking before you begin cooking the beef and broccoli so the rice will have plenty of time to cook.

Here is what you need:

2 t. cornstarch
3 T. + 2 t. reduced-sodium soy sauce (or Tamari for gluten-free)
2 t. rice wine (I used white grape juice and that worked just fine)
4 t. sesame oil
1 lb. sirloin steak
¼ t. kosher salt
4 c. broccoli florets
4 medium scallions, cut into 1-inch pieces; white and greens separated
1 T. minced garlic
½ t. fresh ginger
2 T. dark brown sugar
1 T. oyster sauce (read the label to make sure this is gluten-free, if necessary)
***Read the labels to be sure ingredients are gluten-free.***

Here is what you do:

In a shallow glass container, whisk together the cornstarch, 2 teaspoons of the soy sauce, the rice wine (I used white grape juice because I couldn’t find rice wine in my grocery store), and 1 teaspoon of sesame oil.

Season the steak with salt, add to the marinade, and turn to coat. Let sit at room temperature for 30 minutes.

Bring a large pot of water to a rolling boil. (I used this time to break apart my broccoli and measure it out)

Add the broccoli and cook until bright green and crisp-tender, about 1 minute.

Drain and run under cold water to stop the cooking.

Heat a large nonstick wok or skillet over high heat. Add 1 teaspoon of the oil, then half of the beef. (I just used my Pampered Chef RockCrok to cut down on time)

Cook for 30 seconds without disturbing, flip, and cook another 30 seconds, moving the meat around until browned on all sides.

Transfer to a plate and repeat with 1 teaspoon oil and the remaining beef.

Heat the remaining 1 teaspoon sesame oil in the wok and add the scallion whites, garlic, and ginger. Cook until fragrant, about 30 seconds.

Add the broccoli, brown sugar, remaining 3 tablespoons soy sauce, and the oyster sauce and cook, stirring, for 30 seconds.

Add the beef and cook, stirring, 30 more seconds.

Remove from heat and stir in the scallion greens.

This was so delicious! The cookbook suggests that one serving is 1-1/3 cup and I felt like that was a satisfying portion size when it was combined with 1/2 cup rice. It would be 10 Weight Watcher Smart Points for a 1-1/3 cup serving and 1/2 cup of brown rice cooked of you can leave out the rice for 7 Weight Watcher Smart Points.

Makes 4 (1-1/3 cup) servings
One serving is 7 WW FreeStyle Smart Points.

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