Spicy Beef and Broccoli Stir-Fry

Weight Watchers New Complete cookbook

2T dry sherry
2T dark soy sauce
1 T grated peeled fresh ginger
5-6 garlic cloves, minced
1 t Asian dark sesame oil
¼ t crushed red pepper
½ lb. beef tenderloin, trimmed of all fat and cut into thin strips
1 t cornstarch
1 T veg. oil
4 cups broccoli florets- cut into bite size pieces
3 scallions thinly sliced.

To prepare the marinade, in a gallon size zip lock bag, combine sherry, soy sauce, ginger, garlic, sesame oil, and red pepper, add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.
Drain the marinade into a measuring cup; add enough water to make 1/3 cup liquid. Add the cornstarch until it dissolves.
Heat a large nonstick skillet or wok with a lid over a high heat. Add the vegetable oil and beef; stir-fry until the beef loses its red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2-3 minutes. Serve, sprinkled with scallions.

Serve over rice

Per serving: (¼ of stir-fry only) 207 cal., 11g fat, 3 g fiber,573mg sodium, 8g Carb., 18g protein. Point value:4