HEALTHY SATUR-YAY RECIPE, Y'ALL! BEEF & CHINESE BROCCOLI! Edition 14.2

Yield: 4 servings

Complete Lean & Green Meal: 1 lean, 3 greens, 3 condiments

Total Time: 45 minutes

Ingredients

1¼ lb. top round beef, sliced ¼-inch thin and 2-inches long

1 tsp baking soda

3 cloves garlic, minced

2 tsp fresh ginger root, peeled and minced

2 tbsp oyster sauce

1 tbsp light soy sauce

¼ tsp ground black pepper

6 cups Chinese broccoli, leaves and stems separated, washed

1/8 tsp salt

Directions

1. Slice beef and toss with baking soda. Set aside for 30 minutes.
2. Rinse beef and pat dry.
3. Slice stems of broccoli ¼-inch thin and 2-inches long diagonally; keep separate from leaves. Roughly chop the leaves into bite-sized pieces.
4. Heat a wok or nonstick skillet until hot and sear the beef for about 30 seconds on one side until brown. Add garlic, ginger, oyster sauce, soy sauce, and black pepper. Stir together and cook for another 15 seconds; remove from wok or skillet.
5. Use the same wok or skillet to stir-fry the broccoli. Heat on high, add broccoli stems, and stir-fry until semi-tender. Add leaves, and pour all of the beef including juices back into the wok or skillet. Toss to combine.

Nutrition Facts: Per serving: 330 calories, 54g protein, 7g carbohydrate, 10g fat

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