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Ingredientes
- 3/4 lb flank steak thinly sliced across the grain
- 1 Tbsp. regular soy sauce
- 1 Tbsp. dry sherry or possibly Chinese rice wine
- 1 tsp cornstarch
- 2 Tbsp. rice vinegar
- 1 Tbsp. dark soy sauce
- 1 Tbsp. dry sherry or possibly Chinese rice wine
- 2 tsp sesame oil
- 1 tsp chili paste
- 2 tsp sugar
- 2 c. broccoli florets
- 2 Tbsp. vegetable oil
- 1 Tbsp. chopped garlic
- 6 whl dry chile peppers
- 1 tsp cornstarch dissolved in
- 2 tsp water
Direcciones
- Combine the marinade ingredients in a medium bowl. Add in the beef, stir to coat, and set aside for 30 min. Combine the sauce ingredients in a small bowl; set aside.
- Cook the broccoli in boiling water till crisp-tender, about 3 min. Drain well; set aside.
- Place a wok or possibly wide frying pan over high heat till warm. Add in the vegetable oil, swirling to coat sides. Add in the garlic and chiles and cook, stirring, till fragrant, about 10 seconds. Add in the beef and stir-fry till it is barely pink, about 2 min. Add in the broccoli and sauce, mix well, and add in the cornstarch solution. Cook, stirring, till the sauce boils and thickens.
- This recipe yields 4 servings.
- Microwave Method: In step 2, wash the broccoli and shake off the excess water; place it in a microwave-safe bowl, cover, and cook on high till just barely tender, about 2 min.
- Comments: Cooking chiles whole unlocks just sufficient of their heat to give a wonderful tongue-tingling flavor to this stir-fry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 136 | 53% |
| Total Fat 15.31g | 19% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.18g | |
| Cholesterol 30mg | 10% |
| Sodium 519mg | 22% |
| Potassium 432mg | 12% |
| Total Carbs 8.24g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.8g | 3% |
| Protein 19.61g | 31% |
