12 oz flank marinating steak, thinly sliced across the grain
3 tbsp oyster sauce
4 cups broccoli florets (about 2 stalks)
2 cloves garlic, minced
1 tbsp minced gingerroot
1. Sprinkle beef with 1/4 tsp pepper; set aside.
2. In small bowl, whisk together 3/4 cup water, oyster sauce and 1 tbsp cornstarch; set aside.
3. In wok or skillet, heat 1 tbsp vegetable oil over medium-high heat; stir-fry beef until browned but still pink inside, about 3 minutes. Transfer to plate.
4. Add 1 tbsp vegetable oil to wok; stir-fry broccoli florets, garlic and ginger for 1 minute. Cover and steam for 2 minutes.
Return beef and any accumulated juices to wok. Add oyster sauce mixture; stir-fry until slightly thickened, about 3 minutes.
Yield: 4 servings
cal 253
pro 21 g
total fat 15 g
sat. fat 4 g
carb 8 g
fibre trace
chol 36 mg
sodium 436 mg