Tweet
Serving Size : 4
Categories : Chinese food
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces beef roast or steak
8 ounces broccoli
1/4 teaspoon salt
ginger -- a slice about the size of a quarter, ( I use 3x amount)
Marinade:
1 1/2 Tablespoons dark soy sauce
1 Tablespoon wine, (white, dry or sherry) -- never red
1 Tablespoon cornstarch
1/2 teaspoon sugar -- to harmonize the taste, not to sweeten
1/8 teaspoon pepper -- I add more
3 cloves garlic -- crushed
splash sesame oil
Marinade: mix ingredients and set in fridge until needed.
Cut beef into slices & marinate. Trim broccoli to match beef in size.
Using 1 Tbsp. oil, chinese-fry the broccoli first, adding the salt, for 1-2 minutes. Sprinkle with water if the leaves start to burn. Set aside. Start Chinese-fry again with the beef & ginger. When 3/4 done, add broccoli & finish procedure.
Finishing touch. Mix together 1 tsp. cornstarch mixed with 1 Tbsp. water & 1/2 Tbsp. light soya sauce. Use this mixture to thicken beef & broccoli. Add several drops of Sesame oil & serve. Add soy sauce to taste.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 23 Calories; trace Fat (4.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
NOTES : * Sprinkle 2 Tbsp. of beef boullion in with meat when frying.
Serve with rice.
Categories : Chinese food
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces beef roast or steak
8 ounces broccoli
1/4 teaspoon salt
ginger -- a slice about the size of a quarter, ( I use 3x amount)
Marinade:
1 1/2 Tablespoons dark soy sauce
1 Tablespoon wine, (white, dry or sherry) -- never red
1 Tablespoon cornstarch
1/2 teaspoon sugar -- to harmonize the taste, not to sweeten
1/8 teaspoon pepper -- I add more
3 cloves garlic -- crushed
splash sesame oil
Marinade: mix ingredients and set in fridge until needed.
Cut beef into slices & marinate. Trim broccoli to match beef in size.
Using 1 Tbsp. oil, chinese-fry the broccoli first, adding the salt, for 1-2 minutes. Sprinkle with water if the leaves start to burn. Set aside. Start Chinese-fry again with the beef & ginger. When 3/4 done, add broccoli & finish procedure.
Finishing touch. Mix together 1 tsp. cornstarch mixed with 1 Tbsp. water & 1/2 Tbsp. light soya sauce. Use this mixture to thicken beef & broccoli. Add several drops of Sesame oil & serve. Add soy sauce to taste.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 23 Calories; trace Fat (4.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
NOTES : * Sprinkle 2 Tbsp. of beef boullion in with meat when frying.
Serve with rice.