November 2008 | Ginger Beef and Broccoli

Red meat is often “off limits” for those with high blood cholesterol. This recipe uses flank steak which is considered a lean cut of beef. Additionally, meat shares the spotlight with broccoli rather than being the center of the meal.

Makes six servings.

Ingredients

• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon oyster sauce
• 4 slices ginger root, peeled
• 1 teaspoon sugar or Splenda
• 2 teaspoon cornstarch
• 1 lb. lean flank steak
• 3-4 large stocks broccoli
• 2 tablespoons peanut oil
• 3 cups cooked brown rice

Instructions

1. Combine first five ingredients for the marinade. Cut flank steak along the grain into thin 2 inch strips. Place beef in the marinade and mix to coat all pieces. Refrigerate overnight.
2. Cut broccoli into bite sized florets leaving as much stalk as you like (the stalk is healthy too).
3. Heat oil in the wok or skillet on med-high heat and stir fry broccoli, beef and marinade until done (about 5 minutes). Remove ginger root and discard. Serve over brown rice.