|EVERY FEW MINUTES|
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|CHINESE BEEF AND BROCCOLI|
1 lb. beef sirloin, cut into thin strips
3 cloves garlic, thinly sliced
2 tbsp. soy sauce
4 tsp. cornstarch
2 tsp. olive oil
1/2 tsp. black pepper
1 lb. fresh broccoli OR 2 (10 oz. pkg. frozen
1/2 inch cube fresh ginger, peeled and chopped or 1/2 tsp. ground
3 tbsp. olive oil
1/2 c. water
2 cups hot steamed rice (leftover ok)
Partially freeze beef until it can be just pierced with the tip of a sharp knife. Slice diagonally into bite-size strips.
Combine soy sauce, cornstarch, the 2 teaspoon olive oil, garlic and salt in a bowl. Add beef; toss to coat well.
Slice broccoli lengthwise into thin strips, about 3 inches long. Heat ginger in 3 tablespoons olive oil in skillet at 375°F. Add broccoli and stir fry for 3 to 5 minutes. Remove from pan and set aside. Add more oil if necessary and stir fry beef for about 5 minutes or until well browned. Return broccoli to pan, add water.
Cook and stir until thickened and bubbly. Serve over hot steamed rice (rice may be prepared the day before and refrigerated until needed). Season to taste with salt, pepper and a pinch of cayenne, if desired, just before serving.
Makes 4 servings.
Nutrition (per serving): 479 calories, 26.7g total fat, 76mg cholesterol, 391mg sodium, 770.3mg potassium, 32.4g carbohydrates, less than 1g fiber, less than 1g sugar, 27.7g protein, 3196IU Vitamin A, 5mg iron, 100.2mg Vitamin C, 8.2g saturated fat, 1.9g polyunsaturated fat, less than 1g sugar, 75.4mg calcium.
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