Beef and Broccoli Stir Fry, Kung Pao Shrimp

Beef and Broccoli Stir Fry

  • ¾ lb. sirloin steak cut thinly across the grain
  • 1 12 oz. bag broccoli florets
  • ¼ cup low-sodium chicken broth
  • ¼ cup water
  • ¼ cup light soy sauce
  • 2 ½ tbsp. corn starch
  • ¼ teas. salt
  • 2 teas. vegetable oil
  • 2 teas. minced garlic
  • ¼ teas. red pepper flakes
  • 1 tbsp. minced fresh ginger

In a small bowl mix together the water, soy sauce, ½ cup chicken broth and ½ tablespoon corn starch. Mix until corn starch is dissolved. Set this bowl aside. On a plate or piece of foil combine the remaining 2 tablespoons of corn starch and the salt. Toss the steak strips in this mixture to coat. Heat the oil in a wok or large skillet over medium-high heat. Add the beef and stir fry until lightly browned and cooked through, about 4 minutes. Remove steak from pan and set aside. Add the remaining ½ cup chicken broth and scrape up any bits from the bottom of the pan. Add the broccoli, cover the pan and cook for about 3 minutes or until broccoli is tender, but still crisp. Stir broccoli occasionally while cooking.

If necessary, sprinkle with 1 tablespoon of water. Remove the cover from the pan and add the garlic, ginger and red pepper flakes. Cook for 1 minute. Stir the soy sauce mixture into the pan. Lower heat to medium-low and simmer until the sauce has slightly thickened, about 1 minute. Add the beef with any accumulated juices back to the pan and mix to coat. Recipe makes 4 servings Estimated WW Smart points 4 per serving.

Kung Pao Shrimp

  • 1 lb. large shrimp, peeled, deveined
  • 3 cups sugar snap peas
  • 2 medium green onions, chopped
  • 3 tbsp. low-sodium chicken broth
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. low-sodium soy sauce
  • 1 teas. sesame oil
  • 2 teas. sugar
  • 1 teas. corn starch
  • 2 tbsp. vegetable oil
  • 1 tbsp. minced garlic
  • 1 tbsp. minced fresh ginger
  • ½ teas. crushed red pepper flakes
  • ¾ teas. salt

Pat peeled shrimp dry with paper towel. Remove strings from sugar snap peas. In a small bowl mix together the chicken broth, balsamic vinegar, soy sauce, sesame oil, sugar and corn starch and set aside. Heat a large skillet or wok over high heat. Add the oil to the hot pan and swirl the oil to coat the pan. Add the garlic, red pepper flakes and ginger and stir-fry until tender, about 10 seconds. Move the garlic mixture to the side of the pan and add the shrimp to the pan in a single layer.

Cook the shrimp undisturbed for 1 minute. Combine the garlic mixture in the pan with the shrimp and stir-fry for 30 seconds or until the shrimp is lightly browned, but not cooked through. Add the sugar snap peas and season with salt. Stir-fry for 30 seconds. Add the green onions to the pan. Stir the broth mixture and add this to the pan. Stir-fry for 1-2 minutes or until the peas are tender and the shrimp is cooked through. Recipe makes 4 servings Estimated WW Smart points 4 per serving.