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Recipe: Chinese Beef And Broccoli
Similar Categories: Chinese, Beef, Broccoli
1 lb. flank steak
2 Tbs. soy sauce
1 Tbs. dry sherry
1/2 tsp. cornstarch
1 pkg. frozen broccoli, defrosted
1 clove garlic, minced
1 slice fresh ginger, finely minced
2 Tbs. peanut oil
salt
Slice the steak against the grain into very thin slices. Combine the
soy sauce, sherry, and cornstarch and pour this mixture over the
steak. Marinate the meat for 15 minutes. While the meat is
marinating, slice the broccoli at a diagonal and mince garlic and
ginger. Heat a wok or large frying pan for 30 seconds, add oil, wait
about 20 seconds, and add minced garlic and ginger root. Fry over
high heat, stirring constantly for about 20 seconds more, then add
the beef. Stir-fry, stirring constantly, for about 1 minute. Add
broccoli and stir-fry for another 4 to 6 minutes, until the broccoli
is cooked but still crisp and still dark green. Serve hot. This is
low in carbohydrates.
2 Tbs. soy sauce
1 Tbs. dry sherry
1/2 tsp. cornstarch
1 pkg. frozen broccoli, defrosted
1 clove garlic, minced
1 slice fresh ginger, finely minced
2 Tbs. peanut oil
salt
Slice the steak against the grain into very thin slices. Combine the
soy sauce, sherry, and cornstarch and pour this mixture over the
steak. Marinate the meat for 15 minutes. While the meat is
marinating, slice the broccoli at a diagonal and mince garlic and
ginger. Heat a wok or large frying pan for 30 seconds, add oil, wait
about 20 seconds, and add minced garlic and ginger root. Fry over
high heat, stirring constantly for about 20 seconds more, then add
the beef. Stir-fry, stirring constantly, for about 1 minute. Add
broccoli and stir-fry for another 4 to 6 minutes, until the broccoli
is cooked but still crisp and still dark green. Serve hot. This is
low in carbohydrates.
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