3 tbsp oyster sauce
1 tbsp low-sodium soy sauce
1 tbsp dry sherry
1 tbsp water
2 tsp sugar
1 tsp cornstarch
1 lb lean flank steak
1 tbsp cornstarch
2 tbsp water
1 tbsp low-sodium soy sauce
2 tsp sugar
1 tbsp vegetable oil, divided
1/3 cup 1/2-inch diagonally sliced -green o, nions
1 tbsp minced, peeled gingerroot
6 cup broccoli florets (1 lb.)
1/4 cup water
6 cup hot cooked rice
Directions
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.
Servings: 6 servings
Beef & Broccoli With Oyster Sauce Recipe brought to you by Recipe Ideas
Categories: Beef; Fish; Meat; Sauce; Seafood
The History of Recipes
Recipes as an idea can be found far back into ancient history, at least as far back as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these ancient records were just very basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians are some clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Continuing our culinary historical journey, we have a couple of books which date from the fourteenth century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that we all know today, but rather descriptions of the types of food eaten by the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new herbs and spices caused a surge in manuscripts on food, most of which still exist in academic collections. Over the succeeding few hundred years, the rich families of Wesstern Europe strove to lay on the most exotic banquets, and as a consequence, the best cooks and their recipes could command a high salary. Even so, it wasn`t until the 1800s that formal cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes common in their social group. The TV revolution brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Beef & Broccoli With Oyster Sauce recipe.
