Beef with Broccoli

I created this recipe after deciding to find healthier ways to eat beef while incorporating a fresh vegetable. I avoided a traditional Chinese recipe that uses a lot of salt and unnecessary ingredients. I served this over brown rice. This is low in calories, low in fat and lower in sodium!

Ingredients:

• 1 pound boneless round steak, cut into bite size pieces
• 4 1/2 tablespoons soy sauce (I use a low sodium brand)
  
• 1 tablespoon oyster sauce
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon white pepper
• 1 tablespoon + 1 teaspoon white vinegar
• 2 tablespoons brown sugar
• 2 teaspoons sesame oil
• 1 1/2 teaspoon red chili paste
• 1 inch piece ginger, finely chopped
• 3 cloves garlic, minced
• 2 medium sized crowns of broccoli, cut into pieces
• 1 can water chestnuts
  

Directions:

1. Place cut pieces of beef in a gallon ziplock bag and add all ingredients except broccoli and water chestnuts. Squeeze all excess air out of the bag and squish the bag so the beef and marinade is well mixed. Let the beef marinade for at least 2 hours. The longer the better.
2. In a large pre-heated skillet add all the contents of the ziplock bag and saute until almost cooked. Add broccoli and chestnuts and cook until broccoli is tender, about 8 minutes. If the sauce is still slightly thin after everything is cooked, go ahead and thicken with cornstarch or flour. In order to thicken, you'll need to separate some of the broth into a small bowl, add cornstarch/flour until thoroughly mixed, then add this back into the skillet. The sauce will thicken once it boils again.
3. Serve hot over brown rice.