Beef and broccoli
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 210.9
- Total Fat: 9.4 g
- Cholesterol: 29.0 mg
- Sodium: 423.9 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 5.9 g
- Protein: 16.9 g
View full nutritional breakdown of Beef and broccoli calories by ingredient
Introduction
I received this recipe in a Chinese cooking class I took several years ago. You can reduce the amount of olive oil you use to heat the pan. I actually tend to use more. I also frequently double the marinade and sauce and add more vegetables. Cutting the beef into slightly smaller pieces is a good idea as well. I received this recipe in a Chinese cooking class I took several years ago. You can reduce the amount of olive oil you use to heat the pan. I actually tend to use more. I also frequently double the marinade and sauce and add more vegetables. Cutting the beef into slightly smaller pieces is a good idea as well.Number of Servings: 4
Ingredients
-
1 bunch broccoli
1 small onion, sliced
1 c carrots, sliced
1T olive oil
1/2 lb flank steak
Marinade
1 T soy sauce
2 T oyster sauce
1T cornstarch
1T sesame oil
Pepper
Garlic powder
Sauce
1/2 cup chicken broth
1 T cornstarch
Directions
Break flowers off of broccoli stems. Peel stems and slice diagonally.
Slice beef against the grain into 1\4 inch thick slices.
Cover with marinade.
Blanch broccoli florets and stalks in hot water for 2 to 3 minutes.
Drain the blanched broccoli and run cold water over them to retain its green color.
Heat wok with 1 tablespoon oil till very hot.
Stir fry carrot and onion for one minute
Take out carrot and onion.
Reheat wok with oil and stir fry the marinated beef ( with marinade sauce).
Return carrot, onion and broccoli to wok and stir together they are heated through.
Add sauce and stir until contents are thoroughly heated and sauce has thickened.
Serving Size: 1/4 recipe
Slice beef against the grain into 1\4 inch thick slices.
Cover with marinade.
Blanch broccoli florets and stalks in hot water for 2 to 3 minutes.
Drain the blanched broccoli and run cold water over them to retain its green color.
Heat wok with 1 tablespoon oil till very hot.
Stir fry carrot and onion for one minute
Take out carrot and onion.
Reheat wok with oil and stir fry the marinated beef ( with marinade sauce).
Return carrot, onion and broccoli to wok and stir together they are heated through.
Add sauce and stir until contents are thoroughly heated and sauce has thickened.
Serving Size: 1/4 recipe