12 ounces flank steak, cut in half lengthwise and thinly sliced across the grain
1/4 cup low-sodium chicken broth
1 1/2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
6 teaspoons peanut oil
6 cups broccoli florets (about 1 lb.)
1 scallion, thinly sliced (about 1/4 cup)
4 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
Cooked jasmine rice, optional
Calories per serving 262
Fat per serving 13g
Saturated fat per serving 3g
Cholesterol per serving 53mg
Fiber per serving 4g
Protein per serving 23g
Carbohydrate per serving 13g
Sodium per serving 545g
Iron per serving 2mg
Calcium per serving 84mg
How to Make It
In a medium bowl, stir 1 Tbsp. each soy sauce and sherry, 2 tsp. cornstarch, 1 tsp. sugar and a generous grind of pepper until sugar has dissolved. Stir in beef. Let stand for 15 minutes.
In a small bowl, whisk remaining 2 tsp. each soy sauce and sherry, 1 tsp. each cornstarch and sugar, broth, oyster sauce and sesame oil.
In a 12-inch nonstick skillet, heat 1 1/2 tsp. peanut oil over medium-high heat until very hot; swirl to coat skillet. Spread half of beef in a single layer. Cook, undisturbed, for 90 seconds to sear, then stir-fry for 30 seconds. Transfer to a plate. Add another 1 1/2 tsp. peanut oil; repeat with remaining beef.
Add 2 tsp. peanut oil and broccoli to skillet; stir-fry for 1 minute. Make a well in center and add remaining 1 tsp. peanut oil, scallion, garlic, ginger and red pepper flakes. Stir-fry until just fragrant, about 30 seconds. Add 1/3 cup water and cover skillet; steam until broccoli is just crisp-tender, about 3 minutes.
Return beef to skillet. Whisk sauce and add to skillet. Cook, tossing well, until sauce is bubbling and thickened, about 1 minute. Serve with jasmine rice, if desired.
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