1.In bowl, dissolve cornstarch in sherry, oyster sauce, the water; add pepper flakes. 2.In wok, or large skillet, heat oil over medium-high heat; add ginger and garlic. Stir-fry 1 minutes. Add broccoli; stir-fry 3 minutes. Add red pepper, celery and green onions; stir-fry 3 minutes. Add cornstarch mixture and beef; stir-fry 3 minutes. Place on platter; if desired, garnish with green-onion flowers and serve with rice. 4 Servings. (344 calories per serving,19 gr fat) (note) The last time I made this, I doubled the sauce amount. I cooked the vegetables and removed them to a bowl; heated the meat in the wok and removed it to the bowl. I put only 1/4 cup of water in the doubled sauce. Placed the sauce in the wok and after it started to thicken, I added chicken broth until the sauce was the right consistency. Then add the vegetables and meat. Toss gently to coat with sauce. Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (1710g)|
|Recipe Makes: 1|
|Calories from Fat: 937 (53%)|
|Amt Per Serving||% DV|
|Total Fat 104.1g||139 %|
|Saturated Fat 35g||175 %|
|Monounsaturated Fat 47.6g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 299.4mg||92 %|
|Sodium 4538.8mg||157 %|
|Potassium 4613.4mg||121 %|
|Total Carbohydrate 94.8g||28 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 68g|
|Protein 108.1g||154 %|
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Calories per serving: 1758
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