* Exported from MasterCook *

CHINESE BEEF AND BROCCOLI

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 0-5G Low Carb Meat Beef-Veal Stir Fry
Regional Chinese Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb flank steak
2 tbsp soy sauce
1 tbsp dry sherry
1/2 tsp cornstarch
1 pkg frozen broccoli -- defrosted
1 cl garlic -- minced
1 slice fresh ginger -- finely minced
2 tbsp peanut oil
salt -- to taste

Slice the steak against the grain into very thin slices. Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak. Marinate the meat for 15 minutes.
While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger. Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef. Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the boccoli is cooked but still crisp and still dark green. Serve hot.




Cuisine:
"Chinese"












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Per Serving (excluding unknown items): 277 Calories; 19g Fat (62.5% calories from fat); 23g Protein; 3g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 595mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0