Cut beef along the grain into 1½-inch strips. Then cut each strip across
the grain into ¼-inch slanting slices.
In a bowl, mix together beef, soy sauce and garlic. Cover with wax paper
and let marinate for 15 minutes in the refrigerator.
Put the cornstarch, red chile powder, broth, ginger and sherry into a medium
Place large skillet or wok over high heat. When skillet is hot, add 1 tablespoon
oil. When oil is hot, add half of meat mixture and stir-fry until meat is browned
(2 to 3 minutes). Place meat in a separate bowl and set aside. Repeat with the
rest of the meat, using 1 tablespoon more of oil.
Pour remaining 2 tablespoons of oil into skillet. When hot, add thawed broccoli
and stir-fry for about 1 minute. Add water, cover and cook. Stir frequently
until broccoli is tender and crisp (about 3 minutes).
Stir the cooking sauce, and add it with the meat to the skillet. Stir until
sauce boils and thickens.
Exchange: 3 medium meat, 1 vegetable, 2 fat
Carbohydrate Units: 0
Servings per Recipe: 5 1-cup servings
Amount Per Serving
Calories 300 Calories from Fat 160
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: