 |
|
|
|
|
|
Beef And Broccoli With Oyster Sauce Recipe
SOURCE: Cooking Light YEAR: 1996 ISSUE: May PAGE: 110
INGREDIENTS FOR 6 SERVINGS:
3 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon water
2 teaspoons sugar
1 teaspoon cornstarch
1 pound lean flank steak
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon low-sodium soy sauce
2 teaspoons sugar
1 tablespoon vegetable oil, divided
1/3 cup (1/2") diagonally sliced green onions
1 tablespoon minced peeled gingerroot
6 cups broccoli florets (about 1 pound)
1/4 cup water
6 cups hot cooked rice
INSTRUCTIONS:
1. Combine first 6 ingredients; stir until well-blended, and set aside.
2. Trim fat from steak. Cut steak diagonally across the grain into 1" thick slices. Cut slices into thin strips. Combine steak, 1 tablespoon cornstarch, 2
tablespoons water, 1 tablespoon soy sauce, and 2 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.
3. Heat 2 teaspoons oil in a wok or large nonstick skillet over high heat. Add steak mixture; stir-fry 2 minutes. Remove steak from pan; set aside. Add remaining
1 teaspoon oil, green onions, and gingerroot; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 cup water; cover and cook 3 minutes. Return
steak to pan, and stir in oyster sauce mixture; stir-fry 2 minutes or until thick and bubbly. Serve over rice. Yield: 6 servings (serving size: 1 cup beef mixture and 1
cup rice).
NUTRITIONAL INFORMATION: CALORIES 424 (21% from fat); PROTEIN 22.2g; FAT 9.9g (sat 3.5g, mono 3.5g, poly 1.5g); CARB 60.4g; FIBER 3.9g;
CHOL 38mg; IRON 4.4mg; SODIUM 505mg; CALC 73mg
Show Reviews (1)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|