Beef Stir-Fry with Broccoli and Cauliflower

Name: Beef Stir-Fry with Broccoli and Cauliflower
Yield: serves 4
Ingredients: Four 3 ounce lean filet mignon steaks, thinly sliced; Salt and freshly ground black pepper; 1 tablespoon sesame oil; 1 medium Vidalia onion, sliced thin; 2 cups broccoli florets; 2 cups cauliflower florets; 3/4 cup Rockin’ Asian Stir-Fry Sauce (page 210) or store-bought low-fat, low-calorie Asian sauce, such as Seal Sama Teriyaki Sauce; 1/2 cup chopped fresh cilantro

December 9, 2011

Chinese food has always been a favorite of mine—and apparently of just about everyone else in America. Even in the smallest towns, there is almost always a Chinese restaurant. The balance of sweet/sour/spicy flavors—and the fact that it’s already cut up into easy-to-eat bite-size pieces—might be part of it. Making restaurant-style Chinese food healthy means getting rid of the sugar first, and then the fat. Using a large nonstick pan over high heat reduces the fat. A good low-fat, sugar-free Asian stir-fry sauce does the rest.

Recipe notes

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