Ginger Cashew Broccoli and Beef - 15 minutes from start to finish!

In my 'pre-healthy' days my favourite fastfood stop was Chinese food of pretty much any kind. Once I started paying attention to the nutrition of what I was eating, the Manchu Wok's of the world became pretty much extinct to me, so if I wanted to keep Chinese food in my life, I had to learn to make it on my own.

Keeping with our superfood theme of broccoli this week I decided to share a quick and easy stirfry that puts all of the fastfood versions of a similar dish to shame.

Ginger Cashew Broccoli and Beef
makes 3

Ingredients:
- 180g lean beef strips (I cheated today and bought a package of the stirfry strips sold at the grocery store because I was short on time) - you can use more or less beef depending on what you are serving the stirfry with
- 4 cups of broccoli florets
- 1 tsp sesame oil
- 1 tsp fish sauce
- 2 oz of dry roasted unsalted cashews
- 3tbsp of soya sauce (I obviously used gluten free soya sauce)
- 1" of fresh ginger, peeled and minced
- 4-5 cloves of crushed garlic
- dash of crushed chili peppers (optional)
- dash of splenda (optional)

1) Heat wok/frying pan to medium high. Add sesame oil and heat until oil is hot.
2) Add in ginger and garlic and cook until browned slightly.
3) Steam broccoli slightly, so it's still crunchy but slightly less raw.
4) Add beef and cook until most pink is gone.
5) Add in broccoli, soya sauce, fish sauce, dash of splenda and (if desired) hot peppers to pan.
6) Sautee at medium heat until cooked through.
7) Serve it up! For me, I had the stirfry on it's own. For Brandon, the king of carbohydrates, I served it on a healthy serving of quinoa. You could also serve it over miracle noodles or a serving of brown/wild rice :)

Now tell me that doesn't taste better than the fat and sugar laden fastfood version?
Broccoli for the win!

Calories per serving (quinoa-less) 250; fat 14g; protein 19g; carbs 13g