Ingredients
- 1 pound lean boneless beef steak
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1½ tablespoons cornstarch
- ½ teaspoon of ground red pepper
- 1¼ cups regular strength beef broth
- ¼ teaspoon ground ginger
- 2 tablespoons dry sherry
- ¼ cup olive oil
- 1 bag frozen broccoli
- 2 tablespoons water
Directions
- 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 bowl.
- 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.
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Prep Time
0 min
Nutrition Facts
- Servings per Recipe: 5 1-cup servings
- Calories: 300
- Calories from Fat: 160
- Total Fat: 18
- Cholesterol: 65 mg
- Sodium: 450 mg
- Carbohydrate: 6 g
- Dietary Fiber: 2 g
- Protein: 2 g
- Exchange: 3 medium meat, 1 vegetable, 2 fat
- Carbohydrate Units: 0