Szechuan beef/broccoli

Yield: 1 servings

Measure Ingredient
1 tablespoon Cornstarch
3 tablespoons Dry sherry
½ cup Oyster sauce
¼ cup Water
½ teaspoon Red pepper flakes; crushed
2 tablespoons Oil
1 tablespoon Ginger root,pared; slivered
1 \N Garlic clove; crushed
1 pounds Broccoli,stalks pared; slice and flowerettes
2 \N Celery stalks; diagonally
\N \N Sliced
6 \N Green onions; cut in 1 1/2\" pieces
1 \N Red pepper; julienned
2 cups Beef,cooked; cut in 2 1/2 x 1\" strips

1.In bowl, dissolve cornstarch in sherry, oyster sauce, the water; add pepper flakes. 2.In wok, or large skillet, heat oil over medium-high heat; add ginger and garlic. Stir-fry 1 minutes. Add broccoli; stir-fry 3 minutes. Add red pepper, celery and green onions; stir-fry 3 minutes. Add cornstarch mixture and beef; stir-fry 3 minutes. Place on platter; if desired,

garnish with green-onion flowers and serve with rice. 4 Servings. (344 calories per serving,19 gr fat) (note) The last time I made this, I doubled the sauce amount. I cooked the vegetables and removed them to a bowl; heated the meat in the wok and removed it to the bowl. I put only ¼ cup of water in the doubled sauce. Placed the sauce in the wok and after it started to thicken, I added chicken broth until the sauce was the right consistency. Then add the vegetables and meat.

Toss gently to coat with sauce.

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