POINTS® Value |  5
Servings | 4
Preparation Time | 30 min
Cooking Time | 15 min
Level of Difficulty | Moderate

If you don't have fish sauce on hand, substitute it with half a tablespoon extra soy sauce.

3 Tbsp low-sodium soy sauce
1 Tbsp fish sauce
1 1/2 Tbsp fresh lime juice, or juice from 1 lime
1 tsp chili sauce
2 tsp unpacked brown sugar
1 Tbsp peanut butter, crunchy, unsalted
1 cup water
1 Tbsp water
2 tsp canola oil
3 medium garlic clove(s), minced
2 Tbsp ginger root, minced
12 oz lean beef round, boneless, trimmed of fat, cut into thin strips
1 large onion(s), chopped
1 medium sweet red pepper(s), chopped
2 cup broccoli, florettes
2 Tbsp cilantro, chopped
2 Tbsp basil, chopped
2 tsp cornstarch
1 cup bean sprouts

Instructions


1. Whisk together soy sauce, fish sauce, lime juice, chili sauce, brown sugar, peanut butter and water until smooth. Separately, mix cornstarch with 1 tablespoon water; set aside.
2. In a large nonstick skillet or wok, heat canola oil over medium-high heat. Cook garlic and ginger until browned, stirring constantly, about 2 minutes. Remove garlic and ginger from skillet and set aside.
3. Add beef and cook until no longer pink, stirring constantly, about 2 minutes. Remove from skillet and set aside.
4. Add onion and pepper; cook until onions just start to brown, about 2 minutes. Add broccoli and cook 2 minutes more.
5. Reduce heat to medium and add sauce and garlic mixture. Cook until broccoli is crisp-tender, 3 to 4 minutes more.
6. Add beef, cilantro, basil, bean sprouts and cornstarch mixture. Cook until sauce thickens slightly, about 1 minute more. Serve.



-- Edited by Colette at 18:47, 2006-03-15