Chinese Beef with Broccoli

Combine the beef with 1 tablespoon of the cornstarch and set aside. Dissolve the remaining 1 tablespoon of cornstarch in the soy sauce. Stir in the broth, oyster sauce, honey and sherry. Heat the oil in a large non-stick skillet over medium high. Add the beef and cook, stirring, 3 to 4 minutes, or until beef is just cooked through. Remove the beef from the pan. Add the broccoli, ginger and garlic to the pan and cook, stirring, 4 to 5 minutes, or until the broccoli is crisp-tender. Add the broth mixture and cook, stirring, for 2 minutes, or until the sauce is thick and glossy. Return the beef to the skillet and stir 1 minute, or until the meat is heated through. Serve immediately. Makes 4 servings. For each serving 215 calories, 28 g. protein, 15 g. carbohydrates, 3 g. fiber, 7 g fat (2 g saturated fat) 50 mg. Cholesterol, 524 mg.Sodium. I served this over white rice.

NOTES : Serves 4

Chinese Beef and Broccoli

More Elaborate

Cut beef in 1/4-inch thick slices, then cut each slice crosswise into 2-inch pieces. Combine mushroom soy sauce, rice wine and sesame oil, then mix the beef well into it, marinating for at least 15 min., refrigerated. Reserve remaining 1/4 cup of rice wine. Cut broccoli into spears, carrots into 1/4-inch thick rounds, mushrooms into quarters, onions into thin wedges, leaving baby corn whole. Mix vegetables together in a bowl or zip-type bag and set aside in the fridge until you're ready for them. Divide the peanut oil into to small bowls, 1 Tbsp. in one, 2 Tbsp. in another. In another bowl, combine garlic and ginger. In yet another small bowl, combine the sauce ingredients. Set all these aside, ready for the wok. Place wok over high heat and when it becomes very hot, add the 2 Tbsp. oil and swirl around until it just begins to give off some smoke, then add the beef. Stir-fry beef until it isn't pink anymore, then slide it onto a platter. Return the wok to the high heat and add the 1 Tbsp. peanut oil, and the garlic and ginger, and fermented black beans if using. Stir-fry for about 5 seconds, then add the all the vegetables at once, stir-frying until crisp-tender, about 5 min. or so. If needed, add a bit of rice wine to help steam the vegetables. Give the sauce a good stirring then add it to the wok along with the beef. Toss until everything is glazed with the sauce. Place all on a heated platter. Serve with rice or noodles.