Broccoli Beef Stir Fry
 
Prep time
Cook time
Total time
 
A tasty beef and broccoli stir fry
Author:
Recipe type: Entree
Cuisine: Angelic
Serves: 4
Ingredients
  • ¾ pound beef flank steak
  • 2 tablespoons soy sauce
  • 2 tablespoons peanut oil
  • 2 tablespoons chinese rice rice cooking wine (or dry sherry)
  • 2 cloves garlic, very finely minced or smushed through garlic smusher
  • ⅛ teaspoon freshly ground black pepper
  • ¾ pound broccoli florets
  • ¼ cup "Swanson's Broth: Chicken ⅓ Less Sodium, No Fat" homemade or low-sodium
  • 2 tablespoons oyster oyster sauce
  • 2 teaspoons cornstarch, dssolved in water
Instructions
  1. Remove any visible fat on the surface of the flank steak. Cut into strips and transfer to a bowl or a resealable plastic bag. Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon wine,, and the garlic. Turn the beef to coat evenly. Cover or seal and marinate the beef in the refrigerator for at least 2 and up to 12 hours.
  2. To prepare the stir-fry sauce, combine the chicken broth, oyster sauce, cornstarch, 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon wine until the cornstarch is dissolved. Set aside:
  3. Steam or blanch the broccoli until it is bright green, about 2 minutes. Drain and set aside.
  4. Preheat a wok over high heat. Add the oil and swirl to coat. Add the beef and stir fry until browned and cooked to desired amount (I like mine medium). Transfer the beef to a plate. Add Add the broccoli florets and stir fry until hot, 1 or 2 minutes. Return the beef to the wok. Add the stir fry sauce and stirfry until thickened enough to coat the beef and vegetables evenly, about 1 minute.
  5. Serve at once.
Nutrition Information
Serving size: 8 ounces Calories: 302 Fat: 19 g Saturated fat: 2 g Carbohydrates: 7 g Sugar: 2 g Sodium: 608 mg Fiber: 4 g Protein: 30 g Cholesterol: 62 mg
Recipe by Snack Rules at https://snackrules.com/beef-broccoli-stir-fry/