1/2 cup low-sodium soy sauce
1/4 cup corn starch
3 tablespoons sherry
two tablespoons brown sugar
1 tablespoon minced fresh ginger root
2 cloves garlic clove, minced
1 pound flank steak, trimmed of fat and sliced very thin from the grain
3 tablespoons peanut or essential olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce
Salt when needed (use sparingly)
Chow Mein, for serving
- Inside a bowl, mix together the soy sauce, corn starch, sherry, brown sugar, ginger root and garlic clove. Pour half the liquid within the sliced meat inside a bowl and toss together with your hands. Reserve another 1 / 2 of the liquid and hang aside.
- Heat the oil inside a heavy skillet (iron is better) or wok over high temperature. Add some broccoli and stir for any minute. Remove to some plate.
- Permit the skillet to obtain hot again. With tongs, add some meat in one layer. Disseminate the meat while you combine it with skillet, but don’t stir for any good minute. (You would like the meat to obtain as brown as you possibly can in as short amount a period as you possibly can.) Turn the meat to another side and prepare for an additional thirty seconds. Remove to some clean plate.
- Pour the reserved sauce in to the skillet combined with the beef broth and oyster sauce. Prepare over high temperature until it begins to thicken. Add some beef and broccoli into the skillet and toss to coat. Season with salt as needed
- Serve over Chow Mein.
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Top 50 Tailgate Recipes
Easy + Family-Friendly