A lighter version of the delicious Chinese standard dish.
1 tbsp dark soy sauce
2 tbsp corn starch
1 tbsp soy sauce
2 tbsps vegetable oil
1/2 fl oz rice wine
1 tsp sesame oil
2 tbsps oyster sauce
3/4 cup chicken broth
8 oz broccoli
2 cloves garlic
12 oz shoulder clod
Finely slice beef across the grain. Combine soy sauce, rice wine and cornstarch and add to beef. Let sit for 10 minutes.
Cut broccoli into small uniform pieces. Mince garlic. Make a sauce with the remaining ingredients.
Heat wok over high heat, swirl oil in wok. Add beef and garlic. Cook for one minute until barely pink. Add sauce, cook for one more minute. Remove from wok and add to platter.
Add broccoli and cook for two minutes. Add chicken broth and cook for until broccoli is tender crisp. Pile on top of meat. Serve over rice.
Note: based on a recipe from Martin Yan (Yan Can Cook!).
in 1 serving of Broccoli Beef.
, 20% carbs, 38% protein.
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