1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 to 2 tablespoons oyster sauce
1/2 cup water
1. In a bowl, compbine the steak with the cornstarch, soy sauce, garlic and ginger. Set aside
2. In a large heavy skillet or wok, heat 3 tablespoons of the oil over high heat. Add the broccoli and season with salt; saute for 1 minute. Add the water, cover, and steam until barely tender, 3 to 4 minutes, lowering the heat to prevent scorching. Remove the broccoli from the pan to a bowl.
3. Readjust the heat to high; add 1 tablespoon of the remaining oil to the skillet. Add half the steak mixture, so as not to crowd, and saute until brown outside, pink inside, 1 to 2 minutes only. Remove to the bowl with the broccoli. Repeat with remaining oil and beef. Set aside.
4. In a small bowl, make the gravy by whisking together the cornstarch, soy sauce, oyster sauce and water; pour into the hot skillet and stir, letting the gravy bubble up. Return the beef and broccoli to the pan, cooking and tossing until hot and blended. Serve immediately.
- From Not Your Mother's Weeknight Cooking
(Harvard Common Press)
Per serving: 454 calories, 34 grams protein, 13 grams carbohydrates, 3 grams sugar, 30 grams fat, 60 milligrams cholesterol, 591 milligrams sodium, 2 grams dietary fiber
