Chinese Beef with Broccoli
- Active Time 15m
- Total Time 15m
Makes 4 servings
- 2 cups water
- 2 cups broccoli florets
- 1/2 cup vegetable oil
- 1 pound boneless, lean beef, cut into strips
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger (optional)
- 1/2 cup chopped scallions
- 1 red bell pepper, cored, seeded and cut into strips
- 1/2 cup very thinly sliced carrots
- 1 1/2 cups sliced mushrooms
- 1 cup drained bamboo shoots
- 3 tablespoons oyster sauce or black bean sauce
- 2 teaspoons soy sauce, or more to taste
- White rice, for serving
In a wok or large saute pan over high heat, bring the water to a boil. Add the broccoli and cook for 2 minutes. Drain the broccoli, discarding the water. Set the broccoli aside.
Return the wok to medium-high heat. Add the oil to the wok and heat until the oil begins to shimmer. Add the beef strips and stir-fry until the beef changes color, about 1 minute. Remove the beef with a slotted spoon. Pour off all but 2 tablespoons of the oil.
Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the broccoli, scallions, bell pepper and carrots and stir-fry for 1 minute. Add the mushrooms and bamboo shoots and stir-fry for 1 minute. Return the beef to the wok and add the oyster or black bean sauce and soy sauce. Stir-fry for 1 minute, or until the beef is cooked through. Serve at once, with white rice.
Courtesy of The Grand Formosa Regent Hotel, Taipei, Taiwan.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
434 calories; 33g total fat; 69mg cholesterol; 318mg sodium; 9g carbohydrates; 3g fiber; 27g 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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