Heather's Beef & Broccoli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 pound flank or sirloin, sliced thinly across the grain3/4 pound broccoli florets2 tablespoons high-heat cooking oil2 cloves garlic, very finely minced or smushed through garlic smusher1 teaspoon cornstarch, dissolved in 1 tablespoon water**For the beef marinade**1 teaspoon low-sodium soy sauce1 teaspoon Chinese rice wine (or dry sherry)1/2 teaspoon cornstarch1/8 teaspoon freshly ground black pepper**For the sauce**2 tablespoons oyster sauce1 teaspoon Chinese rice wine (or dry sherry)1 tablespoon low-sodium soy sauce1/4 cup chicken broth
Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
Prepare the sauce: Stir together the sauce ingredients in a small bowl.
Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
Number of Servings: 4
Recipe submitted by SparkPeople user AZHIKERCHICK.
Prepare the sauce: Stir together the sauce ingredients in a small bowl.
Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
Number of Servings: 4
Recipe submitted by SparkPeople user AZHIKERCHICK.
Nutritional Info Amount Per Serving
- Calories: 406.0
- Total Fat: 16.2 g
- Cholesterol: 56.7 mg
- Sodium: 715.7 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 4.9 g
- Protein: 30.3 g
Member Reviews