Name: Beef and Broccoli Stir-Fry
Yield: 2
Ingredients: 1 tablespoon Soy sauce; 2 cloves Garlic; 0.13 teaspoons Black pepper; 1 teaspoon Cornstarch; 1 tablespoon Water; 0.25 cups Chicken Stock; 2 tablespoons Oyster Sauce; 1 teaspoon Dry sherry; 1 lb Sirloin steak; 1 lb Broccoli; 2 tablespoons High Heat Cooking Oil

Beef and Broccoli Stir-Fry

Media

Contains allergens

Cereales con glutenSoja

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein31 %54 g
Carbs12 %21 g
Fat57 %44 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	691 kcal	128 kcal
Protein	54 g	10 g
Carbs	21 g	3.9 g
Fat	44 g	8.2 g

One serving is about 538 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty46/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Chinese

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Chinese

Ingredients

1 tablespoon Soy sauce
2 cloves Garlic (minced)
0.13 teaspoons Black pepper
1 teaspoon Cornstarch
1 tablespoon Water
60 ml Chicken StockOriginal: 0.25 cups
2 tablespoons Oyster Sauce
1 teaspoon Dry sherry
454 g Sirloin steakOriginal: 1 lb
454 g BroccoliOriginal: 1 lb
2 tablespoons High Heat Cooking Oil

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Marinate the beef:
Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl.
Add the beef slices and stir until coated. Let stand for 10 minutes.
Prepare the sauce:
Stir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. Set aside.
Blanch or steam the broccoli:
Bring a pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain thoroughly.
Stir-fry the beef:
Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat.
Add the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching).
Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, and fry for an additional 30 seconds to 1 minute until no longer pink.
Add the sauce, cornstarch, and broccoli:
Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water). Stir until the sauce boils and thickens, about 30 seconds. Stir in the broccoli.
Serve immediately, with steamed rice or on its own.