Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of twelve books, six of which debuted at number one on the New York Times Best Sellers list. Read her PEOPLE.com blog every Monday for slimmed-down celebrity recipes and more.
In the same amount of time it takes to pick up an order of beef with broccoli from your go-to Chinese restaurant, you could whip up this better-for-you recipe. While beef and broccoli are perfectly healthy, excess oil tends to bog down restaurant versions of this otherwise light entrée. This recipe keeps things simple and so tasty. Pair it with cauliflower rice, and grab your favorite chopsticks!
Chop-Chop Beef Stir-Fry
½ cup reduced-sodium beef broth
½ tbsp. cornstarch
½ tbsp. reduced-sodium/lite soy sauce
½ tbsp. chopped garlic
¼ tsp. crushed red pepper
4 oz. thinly sliced raw flank steak (or another lean cut)
2 cups broccoli florets
1 cup sliced mushrooms
1 cup sugar snap peas
2 tbsp. chopped scallions
Optional seasonings: black pepper and additional salt
Optional garnish: thinly sliced scallions
1. In a medium bowl, combine broth, cornstarch, soy sauce, garlic, red pepper, and salt. Whisk until cornstarch dissolves.
2. Add beef, and toss to coat. Cover and marinate in the fridge for 15 minutes.
3. Bring a skillet sprayed with nonstick spray to medium-high heat. Add broccoli, mushrooms, sugar snap peas, scallions, and half of the beef marinade. Cook and stir until veggies soften, about 3 minutes. Add beef and remaining marinade. Cook and stir for another 3 minutes, or until beef is cooked through.
WATCH THIS: Take 5: Five-Ingredient Grilled Guacamole
Nutritional Information: 293 calories, 6.5g total fat (1.5g sat fat), 770mg sodium, 26g carbs, 7.5g fiber, 7g sugars, 35g protein
Active time: 10 minutes
Marinate: 15 minutes
Total time: 35 minutes
‘Til next time… Chew the right thing!