beef & broccoli with oyster sauce

Categories
Main dish
Chinese
Yield
6 Servings
MeasureIngredient
3 tablespoons Oyster sauce
1 tablespoon Low-sodium soy sauce
1 tablespoon Dry sherry
1 tablespoon Water
2 teaspoons Sugar
1 teaspoon Cornstarch
1 pounds Lean flank steak
1 tablespoon Cornstarch
2 tablespoons Water
1 tablespoon Low-sodium soy sauce
2 teaspoons Sugar
1 tablespoon Vegetable oil, divided
⅓ cup 1/2-inch diagonally sliced green onions
1 tablespoon Minced, peeled gingerroot
6 cups Broccoli florets (1 lb.)
¼ cup Water
6 cups Hot cooked rice

Combine first 6 ingredients; stir until well-blended, and set aside.

Trim fat from steak. Cut steak diagonally across the grain into 1-inch thick slices. Cut slices into thin strips. Combine steak, 1 T cornstarch, 2 T water, 1 T soy sauce and 2 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.

Heat 2 teaspoons oil in a wok or large nonstick skillet over high heat. Add steak mixture; stir-fry 2 mintues. Remove steak from pan; set aside. Add remaining 1 teaspoon oil, green onions, and gingerroot; stir-fry over medium-high heat 30 seconds. Stir in broccoli and ¼ c water; cover and cook 3 mintues. Return steak to pan, and stir in oyster sauce mixture ; stir-fry 2 mintues or until thick and bubbly. Serve over rice.

Cal 424 (21% from fat), Fat 9.9 g, Protein 22⅕ g, Sodium 505 mg.

Reprinted from Cooking Light Magazine - May 1996.

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