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Categories:
oyster sauce soy sauce sherry water sugar cornstarch lean flank cornstarch water soy sauce sugar vegetable oil green onions gingerroot broccoli water warm cooked rice
Viewed: 41 - Published at: 8 years agoIngredients
- 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
Method
- 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).
