Chinese Beef and Broccoli Stir Fry-Diabetes Friendly
Serving Size: 6
This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive15
Total Time40 minutesminutes
Recipe Serving Size6
Cooking Tools Required
Cutting board, Sharp Knives, Top Stove, Wok
Ingredients
1 ½poundflank steaksliced against the grain into strips about 1/8 inch thick and 2 inches long
Marinade:
1tablespoongluten free soy sauce
1 ½tablespoondry sherry
3tablespooncorn starch
Sauce:
¼cupwater
1tablespoongluten free soy sauce
1 ½tablespoonbrown sugarpacked
1 ½tablespoonsesame oil
1 ½tablespooncorn starch
1 ½tablespoonrice vinegar
1tablespoonKikkoman oyster sauce (gluten free)
2tablespoonavocado oil
2tablespoonfresh gingerfinely chopped
5clovegarlicfinely chopped
1onionlarge, sliced lengthwise into strips about ¼ inch thick
6cupbroccoli florets
Instructions
Place the beef slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let beef marinate at room temperature for 15 minutes.
Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place beef pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove beef from pan and reserve.
To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
Add the cooked reserved beef including any accumulated juices, mixing well to combine.
Pour sauce over beef and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.