Szechuan Beef/Broccoli

Course : Beef
Serves: 4 - 6
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1 tablespoon cornstarch
3 tablespoons dry sherry
1/2 cup oyster sauce
1/4 cup water
1/2 teaspoon red pepper flakes -- crushed
2 tablespoons oil
1 tablespoon ginger root -- pared, slivered
1 clove garlic -- crushed
1 pound broccoli -- stalks pared, sliced and flowerettes
2 medium celery stalks -- diagonally sliced
6 medium green onions -- cut in 1 1/2 inch piece
1 medium red pepper -- julienned
2 cups beef -- cooked, cut in 2 1/2 inch strips

Preparation / Directions:

1.In bowl, dissolve cornstarch in sherry, oyster sauce, the water; add pepper flakes. 2.In wok, or large skillet, heat oil over medium-high heat; add ginger and garlic. Stir-fry 1 minutes. Add broccoli; stir-fry 3 minutes. Add red pepper, celery and green onions; stir-fry 3 minutes. Add cornstarch mixture and beef; stir-fry 3 minutes. Place on platter; if desired, garnish with green-onion flowers and serve with rice. (note) The last time I made this, I doubled the sauce amount. I cooked the vegetables and removed them to a bowl; heated the meat in the wok and removed it to the bowl. I put only 1/4 cup of water in the doubled sauce. Placed the sauce in the wok and after it started to thicken, I added chicken broth until the sauce was the right consistency. Then add the vegetables and meat. Toss gently to coat with sauce.


Nutritional Information:

1638 Calories (kcal); 116g Total Fat; (65% calories from fat); 95g Protein; 45g Carbohydrate; 304mg Cholesterol; 1298mg Sodium

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