Beef and Broccoli Lo Mein

Chinese takeout, while delicious, is usually considered a big no-no in a healthy diet. It has a tendency to be very fatty and salty, which wreaks havoc not only on your stomach, but the rest of your body if consumed too often. This take on the popular lo mein is a bit healthier because you control how much salt goes into it. You can also use other meats or seafood if you do not eat beef. Chicken, pork, and shrimp lo mein are particularly good. This recipe is possible to make gluten-free, but you may have to omit the oyster sauce (unless it's possible to get gluten-free oyster sauce). Serve a light, palate-cleansing dessert such as sorbet or a fruit salad comprised of honeydew melon chunks and green grapes.

Beef and Broccoli Lo Mein

8 oz. thin spaghetti, broken in half

1 tsp. dark toasted sesame oil

1 tbsp. canola oil

3 cups chopped broccoli florets

1½ cups sliced onion

1 tbsp. minced, peeled fresh ginger

4 garlic cloves, minced

12 oz. sirloin tips, cut crosswise into thin strips

3 tbsp. fat free, reduced sodium beef broth

3 tbsp. reduced sodium soy sauce (or gluten-free, reduced sodium tamari)

2 tbsp. packed brown sugar

1 tbsp. oyster sauce

Bring a pot of lightly salted water to a boil. Add the spaghetti and cook according to the package directions. Drain well, then return them to the pot and toss them with the sesame oil.

Meanwhile, in a large nonstick skillet, heat the canola oil over medium-high heat. Add the broccoli and onion and cook, stirring often, about 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks another 30 seconds. Add the sirloin and cook it, stirring often, 5 minutes or until it is no longer pink.

In a small bowl, mix the beef broth, soy sauce, brown sugar and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, 1 to 2 minutes or until everything is heated through. Serve hot.

Serves 4 - 6