| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | October 199 | 1 | Servings | |
INGREDIENTS
| 2 | t | Soy sauce |
| 1/4 | t | Sugar |
| 1/4 | t | Salt |
| 3/4 | lb | Boneless sirloin, cut across |
| the | ||
| grain into | ||
| 1/4-inch-thick | ||
| slices | ||
| 1 | T | Cornstarch |
| 1 | T | Soy sauce |
| 1 | T | Medium-dry Sherry or Scotch |
| 1/4 | c | Chicken or beef broth or |
| water | ||
| 1 | t | Sugar |
| 2 | t | Oriental sesame oil |
| 3 | T | Vegetable oil |
| 1 | T | Minced peeled fresh |
| gingerroot | ||
| 1 | T | Minced garlic |
| A 4-inch fresh red chili | ||
| seeded and minced | ||
| wear rubber | ||
| gloves or 1/2 | ||
| dried hot redpepper | ||
| flakes | ||
| 1 | lb | Broccoli, cut into flowerets |
| and the stems | ||
| peeled and cut into | ||
| 1/2-inch-thick | ||
| sticks | ||
| Cooked rice as an | ||
| accompaniment |
INSTRUCTIONS
Prepare the beef: In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes. Make the sauce while the beef is marinating: In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil. Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice. Serves 2. Gourmet October 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 502
Calories From Fat: 374
Total Fat: 42.4g
Cholesterol: 0mg
Sodium: 2768.7mg
Potassium: 445.1mg
Carbohydrates: 30.4g
Fiber: <1g
Sugar: 5.8g
Protein: 4.3g