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Ingredientes
- 1 lb Beef steak
- 1 Tbsp. Vegetable oil
- 1/2 tsp Salt
- 1 dsh White pepper
- 1 1/2 lb Broccoli
- 1 tsp Cornstarch
- 1 tsp Sesame oil
- 1/4 c. Chicken broth
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Vegetable oil
- 1 Tbsp. Finely minced garlic
- 1 tsp Finely minced ginger root
- 2 Tbsp. Brown bean sauce
- 1 c. Sliced canned bamboo shoots
Direcciones
- Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or possibly plastic bowl. Cover and chill 30 min. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pcs. Place broccoli in boiling water; heat to boiling. Cover and cook 2 min; drain. Immediately rinse in cool water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or possibly wok till very warm. Add in 2 tbs vegetable oil; rotate skillet to coat bottom. Add in beef; stir-fry 2 min or possibly till beef is brown. Remove beef from skillet. Heat skillet till very warm. Add in 1 tbs vegetable oil; rotate skillet to coat bottom. Add in garlic, ginger root and bean sauce; stir-fry 30 seconds. Add in bamboo shoots; stir-fry 1 minute.
- Stir in beef and broccoli. Stir in cornstarch mix; cook and stir 15 seconds or possibly till thickened.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 356 | |
| Calories from Fat 275 | 77% |
| Total Fat 30.77g | 38% |
| Saturated Fat 9.58g | 38% |
| Trans Fat 0.23g | |
| Cholesterol 54mg | 18% |
| Sodium 327mg | 14% |
| Potassium 456mg | 13% |
| Total Carbs 6.52g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.56g | 1% |
| Protein 14.93g | 24% |
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