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Beef and Broccoli with Garlic Sauce
Yield: 6 servings
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pound beef steak
tablespoon vegetable oil
/2 teaspoon salt
dash white pepper
1/2 pound broccoli
teaspoon cornstarch
teaspoon sesame oil
/4 cup chicken broth
tablespoons vegetable oil
tablespoon vegetable oil
tablespoon finely chopped garlic
teaspoon ginger root, finely chopped
tablespoons brown bean sauce
cup canned bamboo shoots, sliced
Trim fat from beef steak; cut beef lengthwise into 2−inch strips. Cut strips crosswise into 1/8−inch
slices. Toss beef, the 1 tablespoon vegetable oil, and the salt and white pepper in a glass or plastic bowl.
Cover and refrigerate 30 minutes.
Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1−inch stems; remove flowerets. Cut
stems into 1−inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes;
drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth.
Heat 12−inch skillet or wok until very hot. Add the 2 tablespoons vegetable oil; rotate skillet to coat
bottom. Add beef; stir−fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until
very hot. Add 1 tablespoon vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean
sauce; stir−fry 30 seconds. Add bamboo shoots; stir−fry 1 minute.
Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
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
Beef and Broccoli with Garlic Sauce
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