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
Experts have tracked the existence of recipes far back into the distant past, in truth as far back as early Egypt, and maybe further still. In practice though, these, early cook books were just very basic hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius created a few documents which described recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the ancient Romans made use of many herbs, including a few that will be familiar to modern cooks like basil, mint and parsley. Over the next few centuries, the upper classes tried to offer the most extravagent meals, and as a result the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the 19th century that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookbooks were starting to become popular mostly as a result of increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this Beef & Broccoli With Oyster Sauce recipe.
