Good Lifestyle

When we wanttakeawayOne of the many kitchens of our list is Chinese. There is nothing so satisfy while a cardboard of your favorite dish has covered brown sauce. Beef and broccoli is perhaps one of the most recognizable stars ofAmerican Chinese Galaxy food. No doubt he spent time dragging into your refrigerator in a cardboard delivery box and usually contains a stack of beef with some small buried broccoli spots under a viscous tide of salt sauce. This recipe of beef and broccoli that captures the soul of the original recipe, but without all the excess sauce, oil and sodium. Instead, count on a lot of lean meat, tons of fresh broccoli and a delicious sauce that slightly covers thejumped up.

Nutrition:330 calories, 13 g of grease (4 g saturated), 900 mg of sodium

Serve 4

You will need

3 tablespoons of low soy soybeans
3 tablespoons of oyster sauce
2 tablespoonsShaoxing rice wine, Sherry or dry white wine
1 tablespoon brown sugar
1 teaspoon of grilled sesame oil
1 spoon of corn corn
1 lb flank steak, finely sliced
1/2 c. Canola or peanut oil
1 lb broccoli, broken in pieces of size
1 pepper red or yellow, fair and sliced
4 podsminced garlic
1 tablespoon of grated fresh ginger
1/4 cup of low sodium beef

How to do it

1. Combine soy sauce, oyster sauce, shaoxing, brown sugar, sesame oil and cornstarch in a large bowl to mix.
2. Whisk to combine the liquid with cornstarch.
3. Mix in the beef and let marinate for 30 minutes.
4. Heat the oil in a wok over medium heat.
5. Add broccoli, pepper, garlic and ginger and stir, using a spatula for vegetables to move, for about 5 minutes until vegetables are softened.
6. Add the beef and its marinade and continue cooking, stirring frequently for about 5 minutes, until the beef brown and almost cooked.
7. Add stock and cook for more than 2 minutes, until the sauce thickens and clings to beef and vegetables.
8. Serve on steamed brown rice, if you like.

Eat

When you order too much Chinese food to take away, it simply means that you have remnants to eat during the next few days. Well, the same goes for this recipe. We suggest you to do more than you can eat. Not only will you have remnants for days, but you will have less need to reach the transparencies. Save money and calories!

Love this recipe? Subscribe to ourEat this, not that! magazine For even more cuisine at home and healthy restoration ideas.