Does all of this Superbowl talk have you craving Chinese food?

Who am I kidding? Everything makes me crave Chinese food! 

I used to work at a place where 75% of our group was comprised of people from China. When we would order out and say we were getting Chinese food, they would all laugh at us and say “that’s not Chinese food”, because they came to work every day with a beautiful layered concoction of rice, meat and vegetables. (Note: they were also all thin…coincidence? I think not).

So no, the fried everything and heavily-sauced meat mixtures aren’t really “Chinese food”, but they are delicious (and fatty and ridiculously high in sodium, etc)

Enter WW recipe for beef and broccoli. Let me tell you something:

MAKE THIS. It tastes just like takeout!!!

Make it for your husband/wife/kids/mom/friends/enemies or anyone else in the universe. It’s flawless.

Get these things:

2 1/2 Tbsp cornstarch, divided   

1/4 tsp table salt     

3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain   

2 tsp canola oil     

1 cup(s) reduced-sodium chicken broth, divided     

5 cup(s) uncooked broccoli, florets (about a 12 oz bag)   

1 Tbsp ginger root, fresh, minced (I couldn’t find any, so I used powdered)  

2 tsp minced garlic

1/4 tsp red pepper flakes, or to taste   

1/4 cup(s) low-sodium soy sauce   

1/2 cup(s) water   

Mushrooms (optional, about half that package)

Sesame seeds

Beer (to drink while you cook…treat yo self!)

Once you have all that, do this:

• On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
• Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
• Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli and mushrooms; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
• In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
• Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Aw, yeah