Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Oyster sauce
1 tb Low-sodium soy sauce
1 tb Dry sherry
1 tb Water
2 ts Sugar
1 ts Cornstarch
1 lb Lean flank steak
1 tb Cornstarch
2 tb Water
1 tb Low-sodium soy sauce
2 ts Sugar
1 tb Vegetable oil, divided
1/3 c 1/2-inch diagonally sliced
--green onions
1 tb Minced, peeled gingerroot
6 c Broccoli florets (1 lb.)
1/4 c Water
6 c Hot cooked rice

Combine first 6 ingredients; stir until well-blended, and set aside.

Trim fat from steak. Cut steak diagonally across the grain into
1-inch thick slices. Cut slices into thin strips. Combine steak, 1 T
cornstarch, 2 T water, 1 T soy sauce and 2 teaspoons sugar in a
medium bowl; stir until well-blended. Cover and marinate in
refrigerator 15 minutes.

Heat 2 teaspoons oil in a wok or large nonstick skillet over high
heat. Add steak mixture; stir-fry 2 mintues. Remove steak from pan;
set aside. Add remaining 1 teaspoon oil, green onions, and
gingerroot; stir-fry over medium-high heat 30 seconds. Stir in
broccoli and 1/4 c water; cover and cook 3 mintues. Return steak to
pan, and stir in oyster sauce mixture ; stir-fry 2 mintues or until
thick and bubbly. Serve over rice.

Cal 424 (21% from fat), Fat 9.9 g, Protein 22.2 g, Sodium 505 mg.
Reprinted from Cooking Light Magazine - May 1996.

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