- 1 1/2 pounds beef tenderloin, cut into bite-size pieces
- 2 egg whites, lightly beaten
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon Oriental sesame oil
- 2 tablespoons minced fresh ginger
- 1 cup finely chopped onions
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons sesame seeds
- 2 cups broccoli florets, blanched and drained
- Cooked white rice, for serving
In a large mixing bowl, mix the beef with the egg whites until well coated. Add the cornstarch and stir well.
In a wok over high heat, warm the vegetable and sesame oils until almost smoking. Add the ginger, onions and beef and stir-fry until the beef is cooked to the desired doneness, 2 to 5 minutes
Stir in the chicken broth, oyster sauce and sesame seeds. Add the broccoli and stir-fry until crisp-tender, about 3 minutes. Serve with freshly cooked white rice.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
248 calories; 14g total fat; 59mg cholesterol; 132mg sodium; 7g carbohydrates; 2g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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