Number of servings:  4

POINTS per serving: 5


3 tbsp lite soy sauce

1 tbsp fish sauce

Juice of 1 lime

1 tsp Thai chile sauce

2 tsp brown sugar

1 tbsp all-natural crunchy peanut  butter, unsalted

1 cup water


2 tsp cornstarch

1 tbsp water

2 tsp canola oil

3 cloves garlic, minced

2 tbsp fresh ginger, minced

12 oz (340g) boneless shell steak, trimmed of fat and cut into thin strips

1 large onion, chopped

2 cups broccoli florettes

1 red pepper, chopped

2 tbsp cilantro, chopped

2 tbsp basil, chopped

1 cup bean sprouts



1.                Whisk together sauce ingredients 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.