• 1 pound 93%-lean ground beef
• 1 (5- to 6-ounce) can water chestnuts, rinsed and finely chopped
• 2 teaspoons plus 1 tablespoon :cornstarch, divided
• 1/2 teaspoon five-spice powder (see Shopping Tip)
• 1/4 teaspoon salt
• 1 cup reduced-sodium beef broth
• 4 teaspoons canola oil, divided
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper, or to taste
• 1/4 cup Szechuan sauce (see Shopping Tip)
• 4 cups shredded napa (Chinese) cabbage
• 1 (15-ounce) can straw mushrooms, rinsed
• 2 scallions, sliced (optional)

Preparation

1. Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined.
2. Shape the mixture into 12 balls: use about 2 tablespoons each to make 1 1/2-inch meatballs. Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
3. Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
4. Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15-30 seconds.
5. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes.
6. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8-10 minutes. Serve sprinkled with scallions (if using).

Tips

Find five-spice powder in the spice section, and Szechuan sauce near other Asian condiments, in most supermarkets.

Per serving: 295 calories; 13 g fat (3 g saturated fat, 6 g mono unsaturated fat); 64 mg cholesterol; 17 g carbohydrates; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium

Nutrition Bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv).

Exchanges: 2 vegetable, 3 lean meat, 1 fat

Contributed by: EatingWell.com

We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. Make it a meal: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.