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Ingredients
- # 1 tbsp reduced-sodium soy sauce
- # 1 tbsp dry sherry
- # 2 tsp cornstarch
- # 1 tsp sugar
- # 3/4 lb flank steak, halved lengthwise, sliced against the grain 1/4" thick
- # 1 tbsp + 1 tsp canola oil
- # 4 C broccoli florets
- # 1 red bell pepper, sliced in 1/4" strips
- # 6 oz shiitake mushrooms, stemmed, caps sliced
- # 3 scallions, chopped (white and green parts separate)
- # 1 tbsp minced fresh ginger
- # 1 tbsp minced fresh garlic
- # 1/4 tsp crushed red-pepper flakes
- # 1 recipe Classic stir-fry sauce
Details
Servings 4
Preparation
Step 1
1.
Combine soy sauce, sherry, cornstarch, and sugar in medium bowl. stir in beef and set aside for about 15 minutes.
2.
Heat large nonstick skillet or wok over medium-high heat. Add 1 teaspoon of the oil. swirl to coat. Add half the beef in a single layer and leave until seared, about 1 minute. Stir-fry beef until no longer pink, about 1 minute. Remove. Add 1 teaspoon oil and repeat with remaining beef.
3.
Add remaining 2 teaspoons oil to pan. Add broccoli, bell pepper, and mushrooms. Stir-fry 2 minutes. Make a well in center and add white part of scallions, ginger, garlic, and pepper flakes. Stir-fry with vegetables 1 minute. Add 1/4 cup water and cover pan until broccoli is just done, 3 minutes. If cooking in a wok, use a large lid, setting it right down into the wok, if necessary, to cover and steam vegetables.
4.
Return beef to pan and add stir-fry sauce. Cook until sauce thickens slightly, 1 to 2 minutes. Sprinkle with scallion greens and serve.
Nutritional Facts per serving
CALORIES 285.8 CAL
FAT 12.3 G
SATURATED FAT 3.4 G
CHOLESTEROL 34.9 MG
SODIUM 786.8 MG
CARBOHYDRATES 21.9 G
TOTAL SUGARS 6.7 G
DIETARY FIBER 4.3 G
PROTEIN 22.8 G
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