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Beef With Broccoli Stir Fry (New Year)


The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.













Trans-fat Free, Low Carb


¾ pound beef
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce, tamari
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons oyster sauce
1 tablespoon soy sauce, light
1 tablespoon soy sauce, dark
1 tablespoon water
1 teaspoon cornstarch
mixed with 1 tablespoon water
1 pound broccoli florets
2 cloves garlic
To cook broccoli:
½ cup water
¼ teaspoon salt
or to taste
½ teaspoon sugar
or to taste
1 ¼ cups vegetable oil
or as needed


Cut the beef across the grain into thin slices.

Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in).

Marinate the beef for 30 minutes.

While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.

In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli.

Cut the stalk diagonally into thin slices.

Cut the flowerets into 3 or 4 pieces.

Crush the garlic.

Heat the wok and add 1 cup oil.

When the oil is medium-hot (between 300 and 325℉ (160℃).), add the beef.

Blanch the beef by letting it lay flat for 30 to 40 seconds, and then stirring to separate the pieces.

Remove the beef when it changes color and is nearly cooked (the entire process takes 1 to 2 minutes).

Remove the beef from the wok and drain on paper towels.

Clean out the wok with paper towels.

Add 2 tablespoons oil to the wok.

When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn.

Add the ½ cup water, and cook the broccoli, covered, for 4 to 5 minutes, until it turns a bright green and is tender but still crisp.

Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil.

Add the broccoli and the beef.

Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken.

Mix everything together and serve hot over steamed rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 223g (7.9 oz)
Amount per Serving
Calories 60184% of calories from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 621mg 26%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 36g
Vitamin A 45% Vitamin C 119%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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