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Beef & Broccoli With Oyster Sauce

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      Title: BEEF & BROCCOLI WITH OYSTER SAUCE
 Categories: Main dish, Chinese
      Yield: 6 Servings
 
      3 tb Oyster sauce
      1 tb Low-sodium soy sauce
      1 tb Dry sherry
      1 tb Water
      2 ts Sugar
      1 ts Cornstarch
      1 lb Lean flank steak
      1 tb Cornstarch
      2 tb Water
      1 tb Low-sodium soy sauce
      2 ts Sugar
      1 tb Vegetable oil, divided
    1/3 c  1/2-inch diagonally sliced
           --green onions
      1 tb Minced, peeled gingerroot
      6 c  Broccoli florets (1 lb.)
    1/4 c  Water
      6 c  Hot cooked rice
 
  Combine first 6 ingredients; stir until well-blended, and set aside.
  
  Trim fat from steak.  Cut steak diagonally across the grain into
  1-inch thick slices.  Cut slices into thin strips. Combine steak, 1 T
  cornstarch, 2 T water, 1 T soy sauce and 2 teaspoons sugar in a
  medium bowl; stir until well-blended.  Cover and marinate in
  refrigerator 15 minutes.
  
  Heat 2 teaspoons oil in a wok or large nonstick skillet over high
  heat. Add steak mixture; stir-fry 2 mintues. Remove steak from pan;
  set aside. Add remaining 1 teaspoon oil, green onions, and
  gingerroot; stir-fry over medium-high heat 30 seconds. Stir in
  broccoli and 1/4 c water; cover and cook 3 mintues. Return steak to
  pan, and stir in oyster sauce mixture ; stir-fry 2 mintues or until
  thick and bubbly. Serve over rice.
  
  Cal 424 (21% from fat), Fat 9.9 g, Protein 22.2 g, Sodium 505 mg.
  Reprinted from Cooking Light Magazine - May 1996.
 
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