Beef & Broccoli With Garlic Sauce

Beef & Broccoli with Garlic Sauce - a Chinese style favorite that tastes just like it does in the restaurant.

Note: If you do not have a wok, feel free to substitute a large skillet.

Beef & Broccoli with Garlic Sauce

Yield: 6 servings


1 pound beef steak

1 tablespoon vegetable oil

1/2 teaspoon salt

1 dash white pepper

1-1/2 pounds broccoli

1 teaspoon cornstarch

1 teaspoon sesame oil

1/4 cup chicken broth

2 tablespoons vegetable oil

1 tablespoon vegetable oil

1 tablespoon finely chopped garlic

1 teaspoon ginger root, finely chopped

2 tablespoons brown bean sauce

1 cup canned bamboo shoots, sliced


Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, the 1 tablespoon vegetable oil, and the salt and white pepper in a glass or plastic bowl.

Cover and refrigerate 30 minutes.

Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1- inch stems; remove flowerets. Cut stems into 1-inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth.

Heat 12-inch skillet or wok until very hot. Add the 2 tablespoons vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tablespoon vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute.

Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

Per serving: 280 calories

6 carbs

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About The Author, Deanna Applegate
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