- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Sprinkle beef with 1/4 tsp (1 mL) pepper; set aside.
In small bowl, whisk together 3/4 cup (175 mL) water, oyster sauce and 1 tbsp (15 mL) cornstarch; set aside.
In wok or skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; stir-fry beef until browned but still pink inside, about 3 minutes. Transfer to plate.
Add 1 tbsp (15 mL) vegetable oil to wok; stir-fry broccoli florets, garlic and ginger for 1 minute. Cover and steam for 2 minutes.
Return beef and any accumulated juices to wok. Add oyster sauce mixture; stir-fry until slightly thickened, about 3 minutes.
TIPS:
•If you can’t find flank steak at the supermarket or butcher shop, thinly slice top sirloin grilling steak across the grain. Or use the beef stir-fry strips available at the meat counter.
•Serve this stir-fry with Asian rice noodles. Naturally gluten-free, they are available in a range of thicknesses and widths, are very quick to prepare and are a great alternative to rice.
Nutritional facts Per Serving: about
- Sodium 436 mg
- Protein 21 g
- Calories 253
- Total fat 15 g
- Cholesterol 36 mg
- Saturated fat 4 g
- Total carbohydrate 8 g
%RDI
- Iron 16
- Folate 19
- Calcium 4
- Vitamin A 20
- Vitamin C 67
