I love Chinese food but it makes my blood sugar spike so I can’t have it as often as I would like. This recipe fixes that! It taste better and is better for you than any restaurant. Let me know if you try it. Enjoy!
- 3 teaspoons cornstarch
- 1 tablespoon reduced-sodium soy sauce
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 12 ounces boneless beef top sirloin steak, bias-sliced 1/8-inch thick*
- 4 ounces Chinese egg noodles or whole wheat vermicelli
- 1 pound fresh broccoli
- 3 tablespoons hoisin sauce
- 2 tablespoons water
- 2 teaspoons toasted sesame oil
- 1 tablespoon canola oil
- 3/4 cup reduced-sodium beef broth
- 1 cup quartered and/or halved cherry tomatoes
- In a medium bowl stir together 2 teaspoons of the cornstarch, the soy sauce, garlic, and crushed red pepper; add beef and stir to coat. Marinate at room temperature for 20 minutes.
- Meanwhile, cook Chinese noodles or vermicelli according to package directions, except omit salt; drain and set aside.
- Cut broccoli into 2-inch florets. Peel broccoli stem and cut into 1/2-inch slices; set aside. For sauce: Stir together hoisin sauce, the water, sesame oil, and the remaining 1 teaspoon cornstarch; set aside.
- In a very large skillet or wok heat canola oil over medium-high heat. Add beef mixture; stir-fry for 1 to 2 minutes or until still slightly pink in center. Remove beef mixture; set aside.
- Stir beef broth into skillet, scraping up any browned bits from bottom of skillet. Add broccoli; bring to boiling. Reduce heat to medium. Cover and cook for 3 to 4 minutes or until broccoli is crisp-tender.
- Add sauce to broccoli; cook and stir until thickened. Add beef and tomatoes; heat through. Serve over cooked Chinese noodles or whole wheat vermicelli.
- *Test Kitchen Tip: For easier slicing, freeze the beef for 30 to 60 minutes before slicing.
Nutrition Facts Per Serving:
Servings Per Recipe: 4
PER SERVING: 379 cal., 14 g total fat (4 g sat. fat), 48 mg chol., 532 mg sodium, 39 g carb. (8 g fiber, 7 g sugars), 26 g pro.