Trim fat from beef; cut beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Toss beef, 1 T. Canola oil, 1 t. cornstarch, 1 t. salt, sugar, soy sauce and white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes.
Cut broccoli into 1 inch pieces. Cut lengthwise gases in stems thicker than 1 inch. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain. (Or, place in microwave safe bowl with 1/4 c. water and cook on high for 4 minutes, drain).
Cut green onions into 2-inch pieces. Mix 1/4 cup chicken broth, the oyster sauce and 2 tablespoons cornstarch.
Heat wok until until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 T. canola oil; rotate wok to coat side. Add beef, ginger root and garlic, stir-fry until beef is brown, about 3 minutes. Remove beef from wok.
Add 2 T. canola oil to wok; rotate to coat side. Add mushrooms, broccoli and 1/2 t. salt; stir-fry 1 minute. Stir in 1/2 Cup chicken broth; heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds. Garnish with green onions.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 80 (43%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 599.5mg||21 %|
|Potassium 681.7mg||18 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 7.5g|
|Protein 17.7g||25 %|
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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: 187
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