Thursday, May 10, 2012
Beef Stir Fry
I'm not a lover of Chinese food but my son really likes it so I've been trying a few new dishes.
Some I like and some I just don't think I'll ever like!
One of my BIGGEST problems with Chinese food is the salt content. My blood pressure has slowly been on the rise for a few years now so I'm trying to control the amount of salt in our foods in hopes of avoiding having to be put on medication.
Well if you have ever read the ingredients in Chinese food or looked at a recipe you know that it's full of salt. There is salt in the soy sauce, the beef or chicken broths and many even have MSG that is added.
It's kind of like a layered dish of salt. Each ingredient used has SALT.
So I'm trying to find a few recipes that are healthy yet still taste good.
This one was easy to make and definitely had a lot less salt than most.
Oh, and the above picture would have had broccoli in it if I wouldn't have forgotten to pick the broccoli up when I went to the store. (It was one of those days!)
Beef & Broccoli Stir Fry
1/2 cup cold water
2 tbsp. cornstarch
2 tbsp. low-sodium soy sauce
1 lb. stir fry beef
splash of olive oil
1/4 tsp. ginger
1/4 tsp. garlic powder
1 head of broccoli, cleaned and cut
1 cup carrot matchsticks
1 cup orange juice
4 cups hot cooked rice
In a bowl, combine water, soy sauce and cornstarch and set aside.
Heat oil in a skillet and then add beef strips.
Add ginger, garlic powder and carrots.
Simmer until beef is browned.
Add broccoli and stir-fry until beef is thoroughly cooked & broccoli & carrots are as tender as you like.
Add orange juice and heat until boiling.
Stir in cornstarch mixture and cook a for 1-2 minutes or until thickened.
Serve over hot rice.
*Recipe makes 4 servings*