Try this Beef and Broccoli with Oyster Sauce recipe, or contribute your own.
Suggest a better description1. Freeze beef for about 20 minutes. Then slice it.
2. Combine the beef and 4 tb soy sauce in a medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once.
3. Whisk the sauce together. For 6 servings, double the amount.
4. Mince the garlic, ginger and combine with 1.5 teaspoon cooking oil in a small bowl.
5. Drain the beef and discard the liquid. Heat cooking oil in skillet over high heat until smoking. Add 1/4 of the beef to the skillet and break up clumps; cook without stirring, 1 minute, then stir and cook until the beef is browned about the edges, about 30 seconds.
6. Transfer the beef to a medium bowl. Repeat with the rest of the beef.
7. Add cooking oil to the now-empty skillet; heat until just smoking. Add the broccoli and cook 30 seconds; add the water, cover the pan, and lower the heat to medium. Steam the broccoli until tender-crisp, about 2 minutes; transfer to a paper towel-lined plate.
8. Add oil, increase the heat to high and heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown. Clear the center of the skillet; add the garlic and ginger to the clearing and cook, mashing the mixture with a spoon, until fragrant. Then stir the mixture into the peppers.
9. Return the beef and broccoli to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet; cook, stirring constantly, until the sauce is thickened and evenly distributed.
10. Transfer to a serving platter, sprinkle with the scallions, and serve.
To make slicing the flank steak easier, freeze it for about 20 minutes before slicing. Steamed white rice is the perfect accompaniment for this stir-fry.
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Serving Size: 1 Serving (827g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 651 | ||
Calories from Fat: 258 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 62mg | 19 % | |
Sodium 10107.1mg | 349 % | |
Potassium 2238.8mg | 59 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 30.3g | ||
Protein 62.1g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 651
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