Skinny Beef and Broccoli

**I updated my beef and broccoli recipe to make it even easier and lighter. I changed some of the steps and replaced the brown sugar with Splenda Brown Sugar Blend. This cuts the calories from sugar in half! I also increased the amount of broccoli. I pile as much broccoli as I can into the pan. Don't worry, the broccoli will reduce in size as it cooks.

This beef and broccoli is better than take out! It is very easy to prepare, taking only about 20 minutes total, including prep time. Serve it with rice and some sriracha!


Mongolian Beef and Broccoli

makes 4 servings
  
1/2 pound thin cut beef

1/4 cup of flour or cornstarch

2 teaspoons of canola oil

1/2 tablespoon of chopped ginger

1 tablespoon of chopped garlic (about 2 -3 large cloves)

1/2 cup of water

1/2 cup of low sodium soy sauce

1/2 cup Splenda brown sugar blend

4 crowns of broccoli, separated into florets

Pat the steak slices dry and then mix them with the flour/cornstarch, making sure all pieces are coated, and then shaking off any excess.
Heat a large wok or frying pan and add the oil. Add the beef and cook until browned. While the beef is browning, prepare the sauce in a small bowl. Mix together the garlic, ginger, soy sauce, water, and brown sugar. 
Pour the sauce into the wok and let it cook along with the meat. Add the broccoli florets and allow sauce to slightly thicken.
Serve hot with rice.