Ingredients (Makes 4 servings)
1/3 cup oyster sauce
2 teaspoons sesame oil
1/3 cup apple juice (substitute for sherry)
1 teaspoon soy sauce
1 teaspoon splenda (granulated)
1 teaspoon cornstarch
1 pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil
1 teaspoon fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets
Directions
1. Whisk together the oyster sauce, sesame oil, sherry (or apple juice), soy sauce, sugar (splenda), and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
2. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove garlic clove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
3. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
Read more: http://caloriecount.about.com/broccoli-beef-recipe-r533215#ixzz1DJXTQ0M8
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