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| 3 Esslöffel | oyster sauce |
| 1 Esslöffel | soy sauce Low-sodium |
| 1 Esslöffel | sherry dry |
| 1 Esslöffel | water |
| 2 Teelöffel | sugar |
| 1 Teelöffel | cornstarch |
| 1 x ca. 450 g | Lean flank steak |
| 1 Esslöffel | cornstarch |
| 2 Esslöffel | water |
| 1 Esslöffel | soy sauce Low-sodium |
| 2 Teelöffel | sugar |
| 1 Esslöffel | vegetable oil divided |
| 1/3 Tasse | 1/2-inch diagonally sliced green onions |
| 1 Esslöffel | Minced, peeled gingerroot |
| 6 Tasse | Broccoli florets (1 lb.) |
| 1/4 Tasse | water |
| 6 Tasse | cooked rice hot |
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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
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