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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe uses flank steak that has been marinated for 30 minutes, then stir fried with broccoli. It has a little spice from crushed red pepper flakes. It is then finished with a light soy sauce mixture. Serve with white rice for a complete and easy meal. Ingredients:
2 tablespoons dry sherry |
1 tablespoon reduced sodium soy sauce |
2 teaspoons cornstarch |
1 teaspoon sugar |
3/4 lb flank steak, frozen 15 minutes, halved lengthwise, and sliced thinly across the grain |
1 tablespoon canola oil, divided |
1/4 cup green onion, thinly sliced |
1 tablespoon garlic clove, minced |
1 tablespoon fresh ginger, minced |
1/4 lb fresh shiitake mushroom (can use reconstituted dried) |
1/2 teaspoon crushed red pepper flakes |
6 cups fresh broccoli florets (try not to use frozen) |
1/4 cup lower-sodium chicken stock, divided |
2 tablespoons oyster sauce |
2 tablespoons reduced sodium soy sauce |
2 tablespoons dry sherry |
2 teaspoons sugar |
1 teaspoon cornstarch |
1 teaspoon sesame oil |
Directions:
1. First prepare the marinade. Combine sherry, soy sauce, cornstarch and sugar in a medium bowl. Add sliced beef; toss gently. Refrigerate 30 minutes.
2. Heat a 12-inch skillet (or wok) over high heat until very hot. Add 1 teaspoon canola oil coating pan. Add about half the beef. Cook, without stirring, 1 minute. Remove beef from pan (it will still be pink in places). Repeat with 1 teaspoon oil and remaining beef. Cover beef loosely and set aside. Add remaining 1 teaspoon oil to pan. Stir fry green onions, garlic, ginger, mushrooms, and red pepper flakes until just fragrant, about 45 seconds. Add broccoli and 1/4 cup broth to pan, cover and steam 5 to 6 minutes.
3. To prepare sauce, combine all ingredients in a small jar; shake well.
4. When broccoli is crisp-tender, return beef and add sauce. Toss gently, cooking until sauce thickens slightly.
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