Heather's Beef & Broccoli
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Heather's Beef & Broccoli calories by ingredient
Introduction
This is the recipe from Jaden Hair of www.steamykitchen.com . AMAZING!! My picky family inhaled it. Nutritional information include 1/2 cup of white rice per serving.I've made this with both beef and chicken and various veggies - never have been disappointed. This is the recipe from Jaden Hair of www.steamykitchen.com . AMAZING!! My picky family inhaled it. Nutritional information include 1/2 cup of white rice per serving.
I've made this with both beef and chicken and various veggies - never have been disappointed.
Number of Servings: 4
Ingredients
-
3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water
**For the beef marinade**
1 teaspoon low-sodium soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
**For the sauce**
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon low-sodium soy sauce
1/4 cup chicken broth
Directions
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.
Member Ratings For This Recipe
-
EASUTHERLAND
