Ingredients
Units
Scale
- 3/4lb flank steak (sliced into thin strips)
- 1 egg white
- 1 tablespoon cornstarch
- oil (for frying)
- 2 tablespoons soy sauce
- 1 tablespoon chili paste with garlic
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon sugar
- Several drops sesame oil (to taste)
- 2 garlic cloves (minced)
- 4 cups broccoli florets
- 1 tablespoon dry sherry
- 1/8 teaspoon salt
Instructions
- In a medium bowl combine beef, egg white, and cornstarch. Mix well and set aside. In another bowl mix together soy sauce and chili paste. Mix in 1 ½ teaspoon cornstarch, sugar, sesame oil, and garlic. Set aside.
- Heat oil in a deep fryer to 375 degrees. Deep fry strips of beef in batches for about 2-3 minutes or until golden brown. Drain on paper towels.
- Heat a wok or skillet over medium-high heat. Add the sauce mixture to the wok and cook until it becomes thickened and bubbly. Mix in cooked beef strips and cook for 1 minute. Remove beef and sauce from the pan to a platter and set aside.
- Wipe the frying pan clean. Heat 1 tablespoon of oil in the wok or skillet over medium-high heat. Add sherry and salt. Add broccoli florets and stir fry for 1 minute. Serve broccoli with the beef mixture and white rice.
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 5
- Sodium: 874
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 5
- Protein: 29
- Cholesterol: 67