| Składnik |
Ilość |
Kalorie |
| Cebule |
150g |
60kcal |
| Cukier brązowy |
12.5g |
48kcal |
| Czosnek |
6g |
9kcal |
| Skrobia kukurydziana |
8g |
30kcal |
| Sos sojowy z soi i pszenicy (Shoyu) |
63.75g |
34kcal |
| Sos, ostrygowy, gotowy do podania |
36g |
18kcal |
| Wołowina, polędwica, stek, chuda i tłusta z możliwością oddzielenia, okrojona do 1/8 cala tłuszczu, wszystkie gatunki, surowa |
500g |
1005kcal |
| Broccoli, flower clusters, raw |
142g |
40kcal |
Recipe Instructions:
Ingredients:
• 500g beef sirloin or flank steak, thinly sliced
• 2 cups broccoli florets
• 1 onion, sliced
• 2 garlic cloves, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• Cooked brown rice, for serving
Instructions:
1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, and cornstarch. Set aside.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until browned, about 2-3 minutes. Remove beef from skillet and set aside.
3. In the same skillet, add a little more oil if needed. Stir-fry broccoli, onion, and garlic until vegetables are tender-crisp, about 3-4 minutes.
4. Return beef to skillet. Pour sauce over beef and vegetables. Stir-fry for another 2-3 minutes, or until sauce has thickened and everything is heated through.
5. Serve beef and broccoli stir-fry over cooked brown rice.
