Beef & Broccoli With Oyster Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Oyster sauce,
1 tbsp: Low-sodium soy sauce,
1 tbsp: Dry sherry,
1 tbsp: Water,
2 tsp: Sugar,
1 tsp: Cornstarch,
1 lbs: Lean flank steak,
1 tbsp: Cornstarch,
2 tbsp: Water,
1 tbsp: Low-sodium soy sauce,
2 tsp: Sugar,
1 tbsp: Vegetable oil, divided
1/3 cup: 1/2-inch diagonally sliced -green onions,
1 tbsp: Minced, peeled gingerroot
6 cup: Broccoli florets, 1 lb.
1/4 cup: Water,
6 cup: 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 1/4 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 22.2 g, Sodium 505 mg.
Reprinted from Cooking Light Magazine - May 1996.
Source from luhu.jp
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 1/4 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 22.2 g, Sodium 505 mg.
Reprinted from Cooking Light Magazine - May 1996.
Source from luhu.jp