|Preparation Time||20 Minutes|
|Cook Time||10 Minutes|
|Total Time||30 Minutes|
|Main Ingredient||Beef; Broccoli|
|Cook Method||Boiling; Sautï¿½ing|
|Diet||Low Calorie; Low Carb; Low Cholesterol; High Protein|
5 cups bite-size broccoli stems, cut into 1/4-inch pieces
12 ounces flank steak, trimmed
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons reduced-sodium soy sauce
2 teaspoons plus 1 tablespoon Shao Hsing rice wine
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons hoisin sauce
1 tablespoon hot chile sauce, plus more to taste
2 tablespoons canola oil, divided
1 small onion, thinly sliced
Steam the broccoli for about 1 minute and drain.
Cut the steak into bite-sized pieces and combine it with the, garlic, ginger, soy sauce, 2 teaspoons of rice wine, cornstarch, salt, and pepper in a bowl. Mix the hoisin sauce, chile sauce, and remaining rice wine in another bowl.
Heat a wok over high heat and add 1 tablespoon of oil. Add the beef in one layer and sear for 1 minute. Then stir-fry for 1 minute or until lightly browned but not cooked through. Remove from the wok.
Add the remaining oil into the wok with the onion and cook about 30 seconds or until just translucent. Add the broccoli, and stir until just combined. Return the beef and any juice to the wok and stir in the hoisin sauce mixture. Stir-fry about 1 minute or until the beef is just cooked through. Serve with more chile sauce, if desired.
Calories: 246 cal
Total fat: 12g
Saturated fat: 3g
Monounsaturated fat: 5g
Sodium: 469 mg
Potassium: 866 mg