Chinese food is definitely in my top 10 meals to eat. Here is a heart healthy twist on an old favorite. Instead of ordering take out, try making they delicious meal tonight.

INGREDIENTS

  • 1 c. long-grain white rice
  • 2 tbsp. plus 2 tsp. low-sodium soy sauce
  • 4 tsp. rice vinegar
  • 2 cloves garlic, finely chopped
  • 1 lb. flank steak, halved lengthwise, then very thinly sliced crosswise
  • 1 lb. broccoli, cut into small florets, stems thinly sliced
  • 2 tbsp. brown sugar
  • 1 tbsp. grated fresh ginger
  • 1 tsp. cornstarch
  • 1 tbsp. canola oil
  • 1 small red chili, thinly sliced
  • 2 scallions, thinly sliced

DIRECTIONS

  1. Cook the rice according to package directions.
  2. Meanwhile, in a medium bowl, whisk together 2 teaspoons each soy sauce and vinegar; stir in the garlic. Add the beef and toss to coat; let sit for 5 minutes.
  3. Place the broccoli and 1⁄2 cup water in a large skillet and bring to a simmer. Cover and simmer until the broccoli is bright green and nearly tender, 4 to 5 minutes; transfer to a plate.
  4. While the broccoli cooks, make the sauce: Whisk together the brown sugar, ginger, cornstarch, remaining 2 tablespoons soy sauce, and 2 teaspoons vinegar, and 1⁄4 cup water.
  5. Heat the skillet over medium-high heat. Add the oil, then the beef, spreading it out into an even layer, and cook for 1 minute. Turn the beef, add the chili and cook, tossing once, until the beef is cooked through, 1 minute more. Add the sauce and simmer until slightly thickened, 30 seconds. Add the broccoli and scallions and toss to combine. Serve over the rice.

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