- Yield: 6 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 8 Minutes
- 3 Tbsp dry sherry
- 3 Tbsp soy sauce
- 4 large garlic cloves, minced
- 1 tsp Asian (dark) sesame oil
- ¼ tsp red pepper flakes
- ½ pound beef tenderloin, trimmed and cut into strips
- 1 tsp cornstarch
- 2 tsp canola oil
- 4 cups broccoli florets
- 2 cups hot, cooked brown rice
How to Make It
- Stir together sherry, soy sauce, garlic, sesame oil, and pepper flakes in a one- cup measuring cup. Transfer ¼ cup of the mixture to a large zip-close plastic bag.
- Add beef. Squeeze out air and seal bag; turn over to coat beef. Refrigerate, turning bag, for at least 1 hour or up to 2 hours.
- Add cornstarch and enough water to soy sauce mixture in the cup to bring the volume to ⅓ cup; stir mixture until smooth.
- Heat a large skillet over high heat until a drop of water sizzles in the pan; add canola oil and swirl to coat pan. Add beef and stir-fry for 2 minutes. Transfer beef to a plate. Add broccoli to wok; stir-fry 3 minutes, then cover and cook 1 minute. Restir cornstarch mixture; add it to the wok along with the beef. Stir-fry until sauce bubbles and thickens, about 2 minutes. Serve with rice.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.