Beef and Broccoli Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Ingredients:1 lb. flank steak1 Tbs. cornstarch1/4 tsp. salt1/4 tsp. sugar1/8 tsp. baking sodasauce:2 Tbs. oyster sauce2 Tbs. soy sauce1 tsp. peanut oil1 tsp. cornstarch1/2 tsp. sugar1/8 tsp. freshly ground pepper2 cups small broccoli florets3 Tbs. peanut oil2 garlic cloves, minced1 small yellow onion, cut into 1-inch dice
Cut the steak across the grain into strips 3 inches long and 1/4 inch thick. In a bowl, stir together the cornstarch, salt, sugar, baking soda and 2 Tbs. water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.
Meanwhile, make the sauce: In a bowl, combine the oyster sauce, dark and light soy sauces, peanut oil, cornstarch, sugar, white pepper and 2 Tbs. water. Set aside.
Bring a saucepan three-fourths full of water to a boil over high heat. Add the broccoli florets and blanch until just tender, 3 to 4 minutes. Drain, rinse under running cold water until cool and drain again. Set aside.
Remove the beef from the bowl and pat dry with paper towels. In a wok or large, deep sauté pan over high heat, warm 2 Tbs. of the peanut oil until very hot. Add the beef and stir-fry until it just turns opaque, 3 to 4 minutes. Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain.
Wipe out the pan with paper towels and reheat over high heat. Add the remaining 1 Tbs. oil and heat until very hot. Add the onion and stir-fry until tender, about 5 minutes. Add the garlic to the onion, and stir-fry until golden, about 30 seconds more.
Add the sauce to the pan, stir and bring to a boil. Immediately add the beef and broccoli and stir-fry until the sauce thickens and the beef is heated through, about 3 minutes. Transfer the beef and broccoli to a warmed bowl and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user MEGABEAN002.
Meanwhile, make the sauce: In a bowl, combine the oyster sauce, dark and light soy sauces, peanut oil, cornstarch, sugar, white pepper and 2 Tbs. water. Set aside.
Bring a saucepan three-fourths full of water to a boil over high heat. Add the broccoli florets and blanch until just tender, 3 to 4 minutes. Drain, rinse under running cold water until cool and drain again. Set aside.
Remove the beef from the bowl and pat dry with paper towels. In a wok or large, deep sauté pan over high heat, warm 2 Tbs. of the peanut oil until very hot. Add the beef and stir-fry until it just turns opaque, 3 to 4 minutes. Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain.
Wipe out the pan with paper towels and reheat over high heat. Add the remaining 1 Tbs. oil and heat until very hot. Add the onion and stir-fry until tender, about 5 minutes. Add the garlic to the onion, and stir-fry until golden, about 30 seconds more.
Add the sauce to the pan, stir and bring to a boil. Immediately add the beef and broccoli and stir-fry until the sauce thickens and the beef is heated through, about 3 minutes. Transfer the beef and broccoli to a warmed bowl and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user MEGABEAN002.
Nutritional Info Amount Per Serving
- Calories: 251.3
- Total Fat: 15.9 g
- Cholesterol: 45.4 mg
- Sodium: 660.3 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.4 g
- Protein: 20.2 g
Member Reviews
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SENIORSWIMMER
This is awesome! A novice at Oriental cooking, The detailed instructions were a godsend. It is delicious, and I can see where it is a solid, basic recipe for stir frying any meat and vegetable combination. I added celery and mushrooms that would have been thrown away in a few days. YUM. - 1/19/13