Rating: 4.5 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 9

This beef-and-broccoli stir-fry features a rich Asian-inspired sauce made from store-bought oyster sauce, dry sherry, soy sauce, sugar, and cornstarch.

Stella Fong and Lily Loh
Recipe by Cooking Light May 1996

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Recipe Summary

Yield:
6 servings (serving size: 1 cup beef mixture and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients; stir until well-blended, and set aside.

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  • Trim fat from steak. Cut steak diagonally across the grain into 1-inch-thick slices. Cut slices into thin strips. Combine steak, 1 tablespoon cornstarch, 2 tablespoons water, 1 tablespoon soy sauce, and 2 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.

  • Heat 2 teaspoons oil in a wok or large nonstick skillet over high heat. Add steak mixture; stir-fry 2 minutes. Remove steak from pan; set aside. Add remaining 1 teaspoon oil, green onions, and gingerroot; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 cup water; cover and cook 3 minutes. Return steak to pan, and stir in oyster sauce mixture; stir-fry 2 minutes or until thick and bubbly. Serve over rice.

Nutrition Facts

424 calories; calories from fat 21%; fat 9.9g; saturated fat 3.5g; mono fat 3.5g; poly fat 1.5g; protein 22.2g; carbohydrates 60.4g; fiber 3.9g; cholesterol 38mg; iron 4.4mg; sodium 505mg; calcium 73mg.
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