Stouffer's beef and broccoli makes a quick base for weeknight dinner. A pile of scallions and sesame oil lift it from a side dish to something you can serve with pride. Thirty minutes, start to table.

Serves 2. 30 minutes, 12 at the stove.

About 180 calories a serving, 10 g protein, 1 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the Stouffer's beef and broccoli in a skillet over medium heat, stirring occasionally, until steaming throughout, about 8 minutes. While it heats, slice 4 scallions thinly, separating white and light green parts from the dark green tops.8 min
2. When the beef and broccoli is hot, taste it and add 1 teaspoon soy sauce if you want more depth, a pinch of salt, and several grinds of pepper.
3. Drizzle 1 tablespoon sesame oil over the top, scatter the white and light green scallion pieces over the beef, and toss gently to combine. Plate into two bowls and scatter the dark green scallion tops over each one.

Note Swap in a squeeze of lime juice for the extra soy sauce if you have it. Leftovers keep three days covered in the fridge; reheat gently in a pan to avoid drying the beef. Serve with a cold beer or ginger ale and a sharp salad to balance the richness.