Beef and Broccoli with Garlic Sauce
Ingredients
- 1 lb beef steak
- 1 tbsp vegetable oil
- 0.5 tsp salt
- 1 dash white pepper
- 0 lb broccoli
- 1 tsp cornstarch
- 1 tsp sesame oil
- 0.3 cup chicken broth
- 2 tbsp vegetable oil
- 1 tbsp vegetable oil
- 1 tbsp finely chopped garlic
- 1 tsp ginger root, finely chopped
- 2 tbsp brown bean sauce
- 1 cup canned bamboo shoots, sliced
Instructions
- 1
Trim fat from beef steak; cut beef lengthwise into 2-inch strips.
- 2
Cut strips crosswise into 1/8-inch slices.
- 3
Toss beef, the 1 tablespoon vegetable oil, and the salt and white pepper in a glass or plastic bowl.
- 4
Cover and refrigerate 30 minutes.
- 5
Pare outer layer from broccoli stems.
- 6
Cut broccoli lengthwise into 1-inch stems; remove flowerets.
- 7
Cut stems into 1-inch pieces.
- 8
Place broccoli in boiling water; heat to boiling.
- 9
Cover and cook 2 minutes; drain.
- 10
Immediately rinse in cold water; drain.
- 11
Mix cornstarch, sesame oil and broth.
- 12
Heat 12-inch skillet or wok until very hot.
- 13
Add the 2 tablespoons vegetable oil; rotate skillet to coat bottom.
- 14
Add beef; stir-fry 2 minutes or until beef is brown.
- 15
Remove beef from skillet.
- 16
Heat skillet until very hot.
- 17
Add 1 tablespoon vegetable oil; rotate skillet to coat bottom.
- 18
Add garlic, ginger root and bean sauce; stir-fry 30 seconds.
- 19
Add bamboo shoots; stir-fry 1 minute.
- 20
Stir in beef and broccoli.
- 21
Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
- 22
Per Serving: 280 Cal (56% from Fat, 35% from Protein, 9% from Carb); 25 g Protein; 18 g Tot Fat; 6 g Carb; 0 g Fiber; 61 mg Calcium; 3 mg Iron; 310 mg Sodium; 57 mg Cholesterol