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Ingredientes
- 3 Tbsp. oyster sauce
- 1 Tbsp. Soy Sauce, Low Sodium
- 1 Tbsp. dry sherry
- 1 Tbsp. water
- 2 tsp sugar
- 1 tsp Cornstarch
- 1 lb lean flank steak
- 1 Tbsp. cornstarch
- 2 Tbsp. water
- 1 Tbsp. Soy Sauce, Low Sodium
- 2 tsp sugar
- 1 Tbsp. vegetable oil divided
- 1/3 c. diagonally sliced green onions 1/2 inch pcs
- 1 Tbsp. chopped peeled gingerroot
- 6 c. broccoli florets about 1 lb.
- 1/4 c. water
- 6 c. warm cooked rice
Direcciones
- 1. Combine first 6 ingredients; stir till well-blended, and set aside.
- 2. Trim fat from steak. Cut steak diagonally across the grain into 1-inch-thick slices. Cut slices into thin strips. Combine steak, 1 Tbsp. cornstarch, 2 Tbsp. water, 1 Tbsp. soy sauce, and 2 tsp. sugar in a medium bowl; stir till well-blended. Cover and marinate in refrigerator 15 min.
- 3. Heat 2 tsp. oil in a wok or possibly large nonstick skillet over high heat.
- Add in steak mix; stir-fry 2 min. Remove steak from pan; set aside.
- Add in remaining 1 tsp. oil, green onions, and gingerroot; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 c. water; cover and cook 3 min. Return steak to pan, and stir in oyster sauce mix; stirfry 2 min or possibly till thick and bubbly. Serve over rice.
- Yield: 6 servings (serving size: 1 c. beef mix and 1 c. rice).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 6 servings | |
| Calories 393 | |
| Calories from Fat 75 | 19% |
| Total Fat 8.38g | 10% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.06g | |
| Cholesterol 26mg | 9% |
| Sodium 486mg | 20% |
| Potassium 514mg | 15% |
| Total Carbs 54.95g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.24g | 3% |
| Protein 22.38g | 36% |
