This easy version of the Chinese takeout classic requires only a short marinade to make the beef fork-tender. Serve over white or brown rice.
5 smart points
First, marinate the meat: § 1/2 tsp baking soda § 1 tsp sugar § 1 tbsp cornstarch § 1 tbsp low-sodium soy sauce § 1 tbsp water § 2 tbsp vegetable oil § 1 1/2 lbs flank steak, sliced into thin strips 1.
Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl.
Toss the steak with the marinade to coat.
Cover and refrigerate at least 1 hour, then proceed below.
§ 1/2 c low-sodium soy sauce (Do NOT use regular. The final product will be way too salty) § 2 tbsp brown sugar § 4 cloves garlic, minced § 2 tbsp flour § 1 tbsp sherry § 3 tbsp vegetable oil § 2 heads broccoli, crowns only
1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
3. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3- 4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve
Nutritional Info :
Prep Time: 10 minutes + 1 hour for marinade Cook Time: 8 minutes