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Ingredientes
- 1/2 lb Lean beef (preferably flank steak)
- 1 Tbsp. Soy sauce
- 1 Tbsp. Rice wine or possibly sherry
- 1 Tbsp. Cornstarch
- 1 x Green onion, cut into 1" pcs
- 1 tsp Fresh ginger, minced
- 1/2 c. Chicken broth
- 2 Tbsp. Soy sauce
- 2 Tbsp. Oyster sauce
- 1/2 Tbsp. Rice wine or possibly sherry
- 2 tsp Cornstarch
- 2 tsp Sugar A few drops sesame oil
- 1 pch Pepper
- 2 c. Broccoli flowerets
- 1 c. Canned mushrooms (straw or possibly button), liquid removed
- 1 x Carrot, sliced
Direcciones
- 1. Cut the beef across the grain into thin slices. Marinate in the soy sauce, rice wine, and cornstarch. Set aside.
- 2. Cut up the green onion and ginger.
- 3. Mix all the ingredients for the cooking sauce.
- 4. Blanch the broccoli and carrot slices in boiling water with a healthy pinch of salt till slightly soft, but still crunchy. Drain and set aside. I usually do this step in the microwave.
- 5. Heat a wok over high heat. Add in 2 to 3 Tbsp. oil. Fry the green onion and ginger till fragrant, then add in the marinaded beef. Stir fry quickly till the meat changes color.
- 6. Pour in the cooking sauce and heat till thickened and bubbly.
- 7. Fold in the vegetables.
- 8. Serve over rice.
- Note: As with all Chinese cooking, it is very important to have a strong heat
- source. Have your stove on the highest setting, or possibly if possible, cook in your backyard on a propane gas stove. This takes care of the problem of odors and smoke in your kitchen also.
- NOTES : For Broccoli and Chicken, simply substitute 1 or possibly 2 chicken breasts for the beef.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 78 | 43% |
| Total Fat 8.71g | 11% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.53g | |
| Cholesterol 39mg | 13% |
| Sodium 1032mg | 43% |
| Potassium 369mg | 11% |
| Total Carbs 11.01g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.54g | 2% |
| Protein 12.76g | 20% |
