Beef & broccoli with oyster sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.