| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 3 | tb | Oyster sauce |
| 1 | tb | Soy sauce |
| 1 | tb | Dry sherry |
| 1 | tb | Water |
| 2 | ts | Sugar |
| 1 | ts | Cornstarch |
| 1 | lb | Lean flank steak |
| 2 | tb | Water |
| 1 | tb | Soy sauce |
| 2 | ts | Sugar |
| 1 | tb | Oil; divided |
| 1/3 | c | 1/2-inch diagonally sliced scallions |
| 1 | tb | Minced peeled ginger |
| 6 | c | Broccoli florets (about 1 lb) |
| 1/4 | c | Water |
| 6 | c | Hot rice |
INSTRUCTIONS
submitted by: 102737.1203@CompuServe.COM This recipe comes coutesy of Cooking Light magazine and is very good. 1. Combine first 6 ingredients; stir until well-blended and set aside. 2. Trim fat from steak. Cut diagonally across the grain into 1-inch thick slices. Combine steak, 1 T cornstarch, 2 T water, 1 T soy sauce and 2 t sugar in a medium bowl and stir to blend. Cover & marinate in refrigerator for 15 minutes. 3. Heat 2 t oil in wok or large skillet over high heat. Add steak mixture and stir-fry 2 minutes. Remove from pan and set aside. Add remaining teaspoon of oil, scallions and ginger; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 c water. Cover & cook 3 minutes. Return steak to pan and stir in oyster sauce mixture. Stir-fry 2 minutes or until thick and bubbly. Serve over rice. Yield: 6 servings (1 c beef mixture and 1 c rice), Calories: 424 Fat: 9.9 g Alexandra Houck, North Grafton, MA DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 6 MAY 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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