Wednesday, October 23, 2013

Broccoli and Beef Sitr-Fry

Broccoli and Beef Stir-Fry
from: Skinny Mom

  • 2 1/2 Tbsp cornstarch, divided
  • 1/4 tsp table salt
  • 1/4 tsp ground pepper
  • 3/4 lb uncooked lean trimmed sirloin beef, thinly sliced against the grain
  • 2 tsp canola oil
  • 6 oz white button mushrooms, sliced
  • 1/2 cup reduced-sodium beef broth, divided
  • 5 cups uncooked broccoli florets (about a 12 oz bag)
  • 1/2 tsp fresh ginger root, minced
  • 2 tsp garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup water
  • 1/4 cup low-sodium soy sauce
  1. On a plate, combine 2 tablespoons cornstarch, salt and pepper. Add beef and toss to coat.
  2. Heat oil in a large nonstick wok or large deep skillet over medium-high heat.
  3. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes
  4. Transfer to a bowl with a slotted spoon.
  5. Add ¼ cup broth to same pan; stir to loosen any bits of food on bottom of pan.
  6. Add broccoli. Cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed. Cook until broccoli is almost crisp-tender, about 3 minutes.
  7. Add mushrooms, cover and cook, tossing occasionally.
  8. Uncover pan and add ginger, garlic and red pepper flakes. Stir-fry until fragrant, about 1 minute.
  9. In a cup, stir together water, soy sauce, remaining 1/4 cup broth and remaining 1/2 tablespoon cornstarch until blended. Stir into pan.
  10. Reduce heat to medium-low and bring to a simmer. Simmer until slightly thickened, about 1 minute.
  11. Return beef and accumulated juices to pan. Toss to coat, and serve hot over brown rice.
  12. One serving is ¼ stir fry recipe with ½ cup brown rice

Dijon Chicken Pita Pockets

 Dijon Chicken Pocket

2 oz. chicken breast -cooked and shredded
2 tablespoons plain greek yogurt
2 teaspoons dijon mustard
1 teaspoon chopped raw pecans
1 (6 1/2-inch) whole wheat pita

Combine cooked chicken, mustard, yogurt, and pecans in a small bowl; 
mix well.  
Fill both pita halves evenly with chicken mixture.  
A simple recipe from T25 nutrition guide

Basic Yogurt Breakfast

3/4 cup greek yogurt
1 tablespoon almond butter
 2-3 teaspoons agave necture

Mix and eat.  Super simple and way less sugar. Recipe came from my inspiring friend Melissa.