Spicy Beef and Broccoli

This is a weight watchers recipe and is SUPER yummy!

Makes 4 servings

2 tbs. white grape juice (substituted for Dry Sherry)
2 tbs. dark soy sauce
1 tbs. fresh ginger
5-6 garlic cloves, minced
1 tsp. dark sesame oil
1/4 tsp. crushed red pepper
1/2 lb. beef tenderloin cut into strips
1 tsp. cornstarch
1 tbs. vegetable oil
4 cups broccoli florets
3 scallions thinly sliced

Prepare marinade in a gallon size ziploc baggie. Combine sherry, soy sauce, ginger, garlic, sesame oil, and red pepper; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about an hour.

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

Heat in a large nonstick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef loses its red color, a couple of minutes. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 min., then cover and steam 1 min. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thinckens, 2-3 min. Serve sprinkled with scallions.