Beef And Broccoli With Oyster Sauce
|Oyster sauce||3 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Lean flank steak||1 Pound|
|Vegetable oil||1 Tablespoon (Divided)|
|Diagonally sliced green onions||1⁄3 Cup (5.33 tbs) (1/2 Inch Pieces)|
|Peeled minced ginger||1 Tablespoon|
|Broccoli florets||1 Pound (6 Cups)|
|Water||1⁄4 Cup (4 tbs)|
|Hot cooked rice||6 Cup (96 tbs) (Cooked Without Salt Or Fat)|
Combine first 6 ingredients; stir until well blended, and set aside.
Trim fat from steak.
Cut steak diagonally across the grain into 1-inch-thick slices.
Cut slices into thin strips.
Combine steak, 1 tablespoon cornstarch, 2 tablespoons water, 1 tablespoon soy sauce, and 2 teaspoons sugar in a medium bowl; stir until well-blended.
Cover and marinate in refrigerator 15 minutes.
Heat 2 teaspoons oil in a wok or large nonstick skillet over high heat until hot.
Add steak mixture; stir-fry 2 minutes.
Remove steak from pan; set aside.
Add remaining 1 teaspoon oil, green onions, and gingerroot; stir-fry over medium-high heat 30 seconds.
Add broccoli and 1/4 cup water; cover and cook 3 minutes.
Return steak to pan, and add oyster sauce mixture; stir-fry 2 minutes or until thick and bubbly.