GINGER BEEF & BROCCOLI

WHAT YOU WILL NEED:
1 tub Knorr® Homestyle Stock - Beef
2 tsp. sesame oil, divided
2 tsp. firmly packed brown sugar
2 tsp. finely chopped fresh ginger [or 1/2 tsp. ground ginger]
1/4 tsp. crushed red pepper flakes
1 lb. boneless sirloin steak, thinly sliced
1 Tbsp. vegetable oil
1 cup water
1 cup water
6 cups broccoli florets
1 Tbsp. cornstarch

HERE'S HOW:

  • Mash Knorr® Homestyle Stock - Beef, 1 teaspoon sesame oil, brown sugar, ginger and red pepper flakes in small bowl with fork until blended. Toss steak with ½ of the stock mixture.
  • Heat vegetable oil in large nonstick skillet over medium-high heat and brown steak, in 2 batches, stirring quickly, about 5 minutes. Remove steak and set aside.
  • Stir remaining stock mixture, water and broccoli into same skillet and cook covered until broccoli is crisp-tender, about 3 minutes. Blend cornstarch with reserved 1 tablespoon water and stir into skillet. Bring to a boil over high heat, then reduce heat to low. Return steak to skillet and heat through. Stir in remaining 1 teaspoon sesame oil. Serve, if desired, with hot cooked rice.


NUTRITIONAL INFORMATION
Serving Size: 1 serving
Amount Per Serving:
Calories 280
Calories from Fat 130
Total Fat 15 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 690 mg
Total Carbs 11 g
Dietary Fiber 3 g
Sugars 3 g
Protein 28 g
Vitamin A 60 %
Vitamin C 170 %
Calcium 8 %
Iron 15 %

Sweet And Sour Fishballs

WHAT YOU WILL NEED:


5 medium (400 g) dalagang bukid
1 thumb size (41 g) ginger, crushed
1 pc (15 g) medium carrot, chopped
2 small (250 g) kamote, boiled and mashed
4 stalks (15 g) green onions, chopped
1 pc (50 g) egg, beaten
1/3 cup (110 g) bread crumbs
1 cup (190 g) DEL MONTE Pineapple Tidbits, drained (reserve 1/2 cup syrup)
6 tbsp (15 g) sugar
1 tbsp (22 g) DEL MONTE Original Blend Ketchup
2 tbsp (18 g) cornstarch, dissolved in 1/2 cup water
1 pc (50 g) medium red bell pepper, cut into strips
4 stalks (60 g) green onions, cut into 1" long pieces

HERE'S HOW:


  1. BOIL fish with ginger in 1 cup water for 10 minutes. Drain; flake meat and discard bones. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 3/4 tsp pepper. Blend well with the rest of the ingredients except sauce. 
  2. FORM every tablespoon of mixture into balls. Deep fry until golden brown. Set aside. 
  3. SAUCE: Combine the first 3 ingredients and pineapple syrup. Season with 1/4 tsp pepper and 1 1/2 tbsp soy sauce. Simmer. Add dissolved cornstarch and simmer stirring constantly until cooked. Add bell peppers and green onions. Pour over fishballs just before serving. 
High in Fiber - Helps lower blood cholesterol level