Beef and Broccoli Stir Fry

I love ordering beef and broccoli at Chinese restaurants, but I hate not knowing how much oil was used, or what kind of preservatives are added. This dish has the flavor I love but takes the scary mystery of Chinese food out of the equation.

Ingredients:

• 1 pound of thinly sliced fajita meat
• 1/4 tsp salt
• 2 tablespoons of olive oil, divided
• 1 tablespoon of minced garlic
• 1 tablespoon of minced fresh ginger
• 6 cups broccoli florets
• 3 tbsp water

Sauce Ingredients:

• 1/2 cup beef broth
• 1/4 cup rice wine or cooking sherry
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons sugar
• 1/4 teaspoon crushed red pepper, or more to taste
• 1-2 spoonfuls of thickener (I prefer ultra-gel but you can use corn starch as well)

Directions:

1. Combine broth, sherry or rice wine, soy sauce, sugar, corn starch/ultra gel, and crushed red pepper in a small bowl and mix thoroughly.
2. Before starting the beef and broccoli, begin rice or egg noodles cooking so they will be ready at the same time as the main dish.
3. Put fajita meat in a gallon zip lock bag and pour the sauce over it. Let marinate for at least 1 hour but no more than 4 hours.
4. After the meat has marinated, heat 1 tablespoon of olive oil in a deep pan on medium heat. Add garlic and ginger and heat until fragrant, about 30 seconds.
5. Add broccoli and water; cover and cook stirring once or twice until tender-crisp, for about 2-4 minutes.
6. Add meat and sauce; stir occasionally until the meat is cooked (since the meat is so thin it shouldn't take more than a few minutes). Serve over egg noodles or rice. Serves 4.
   

Nutritional information per serving (without rice or noodles)
Calories, 295; total fat, 12 g; saturated fat, 4 g; polyunsaturated fat 1 g; monounsaturated fat 6 g; cholesterol, 58 mg; sodium, 364 mg; potassium, 887 mg; total carbohydrate, 15.9; dietary fiber, 4.0 g; sugars, 6.5 g; protein, 27.5 g, vitamin A, 41%; vitamin C, 200%, vitamin E, 14; folate, 26%; Iron, 20%.