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 | Garlic clove; crushed |
| 1 pounds | Broccoli,stalks pared; slice and flowerettes |
| 2 | Celery stalks; diagonally |
| Sliced | |
| 6 | Green onions; cut in 1 1/2" pieces |
| 1 | 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.