Thursday, March 29, 2018
STEAK AND BROCCOLI STIR-FRY
BY: JENNIFER BARTOLI AND THE CANADIAN LIVING TEST KITCHEN
Canadian Living Magazine: October 2016
The secret to a perfectly cooked beef stir-fry is placing the steak in the freezer before slicing it. That way, the meat will become nice and firm, allowing you to cut the meat into thin, even slices with ease.
Prep time25 minutes
Total time 45 minutes
Portion size 4 servings
450 g beef flank marinating steak
2 tablespoons oyster sauce
1 teaspoon chili garlic sauce
1/4 teaspoon each salt and pepper
4 cloves garlic, minced
1 egg yolk
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 onion, thinly sliced
100 g shiitake mushrooms, stemmed and sliced
350 g bite-size broccoli florets (about 6 cups)
1 sweet red pepper, thinly sliced
Place beef in the freezer until firm, about 20 minutes. Thinly slice across the grain.
Meanwhile, in the small bowl, whisk together oyster sauce, chili garlic sauce, half each of the salt and pepper and 1/3 cup water. Set aside.
In a bowl, toss together beef, garlic, egg yolk, cornstarch and remaining salt and pepper.
In large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to a plate. Repeat with 1 tsp of the remaining oil and the remaining beef mixture.
In the same pan, heat remaining oil over medium-high heat; stir-fry onion and mushrooms until onion is golden and mushrooms are softened about 5 minutes. Add broccoli, red pepper, and 2 tbsp water; stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in the oyster-sauce mixture; cook, stirring, until slightly thickened, about 1 minute.
Per serving: about
Fibre4 gSodium493 mgSugars5 gProtein29 gCalories305Total fat14 gPotassium864 mgCholesterol101 mgSaturated fat5 gTotal carbohydrate16 g%RDI