Summer Edition: Beef Stir-Fry

I must say, this stir-fry turned out almost as good as a Chinese restaurant, with decidedly less points. DH graded the meal a 'B', because it was 'good' despite his definite dislike of Chinese food.

What's Needed:
2 T. dry sherry
2 T. dark soy sauce
1 T. ginger
1 tsp. powdered garlic
1 tsp. Asian (dark) sesame seed oil
1/2 lb. beef tenderloin, trimmed of all visible fat and cut into strips
1 tsp. cornstarch
1 T. vegetable oil
4 C. broccoli florets
1 C. bell peppers, cut into strips
Optional: 1/4 tsp. crushed red pepper

1. Prepare the marinade: Combine sherry, soy sauce, ginger, garlic, sesame seed oil, and (if you want some heat) crushed red pepper in a gallon-size ziploc bag. Add the beef. Seal the bag, squeezing out the air. Turn to coat the beef. Refrigerate about 1 hour.

2. Drain the marinade into a measuring cup; add enough water to make 1/3 C. liquid. Add the cornstarch and stir until it dissolves.

3. Heat a large skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until beef loses its red color. Remove beef with a slotted spoon, transfer to a plate.

4. Reduce heat and add the broccoli and bell peppers. Stir-fry three minutes, then cover/steam 1 minute.

5. Add the beef to the skillet and add the marinade. Increase heat to high and stir-fry until the sauce thickens, 2-3 m inutes.

Serve with brown rice. Makes 4 servings.

Husband's Grade: B
PointsPlus: 8 (1/2 C. brown rice; 1/4th of the stirfry)

Inspired by: Weight Watchers New Complete Cookbook