Beef & BroccoliSubmitted by: LORANORTH
IntroductionDelicious Asian-restaurant-style dish!
You can use any veggies you like--in pretty much any quantity you like. (I make lots, for a BIG family!) Delicious Asian-restaurant-style dish!
You can use any veggies you like--in pretty much any quantity you like. (I make lots, for a BIG family!)
1 lb. thin-sliced beef
4 Tbsp. water
3 Tbsp. soy sauce
2 Tbsp. oyster sauce
1 Tbsp. cornstarch
1/2 Tbsp. brown sugar, packed
1/4 tsp. sesame oil
1/2 tsp. ground ginger
2 garlic cloves, finely minced
1 Tbsp. canola oil
about 4 cups broccoli florets, cut bite-size
4 large carrots, peeled and cut on the diagonal
a large handful of snow peas
1 (8 oz.) can sliced water chestnuts, drained
1 (8 oz.) can sliced bamboo shoots, drained
3 large green onions (scallions), diagonally sliced (white and green parts)
In a medium bowl, combine water, soy sauce, oyster sauce, cornstarch, brown sugar, sesame oil, ginger and minced garlic cloves. Add beef, stir to coat and set aside for about 30 minutes. (However long it takes you to chop all the veggies.)
Heat up your wok, or skillet, or whatever you are using; pour in the 1 Tbsp. of canola oil. Add the beef and cook until browned. Add broccoli, carrots and snow peas; stir well, then cover and let cook about 2-3 minutes. Add the water chestnuts and bamboo shoots and cook until heated through. Stir in the green onions.
Number of Servings: 10
Recipe submitted by SparkPeople user LORANORTH.