Category: Meat Dishes

Serves: 6

Ingredients

• 1 pound flank steak trimmed
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon minced garlic
• ½ teaspoon freshly ground black pepper
• 3 ½ tablespoons water, divided
• 2 tablespoons oyster sauce
• ¼ teaspoon crushed red pepper
• ¾ pound broccoli
• 2 tablespoons canola oil, divided
• 1 large red bell pepper, halved, seeded, and cut into 1-inch pieces (about 1 ½ cups)
• 4 cups hot cooked long-grain rice

Directions

1. Cut steak in half lengthwise. Cut each half across the grain into 1/8 inch thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerated 30 minutes.
2. Combine 1 ½ tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.
3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into ¼ inch thick slices.
4. Heat 1 tablespoon canola oil in a large nonstick skillet over medium high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove form heat. Transfer beef mixture to a bowl.
5. Heat the remaining 1 tablespoon canola oil in pan over medium high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

Nutrition Facts

Calories 323, Fat 10.7g, Protein 21.2g, Carbohydrates 35.2g, Fiber 2.8g, Cholesterol 26mg, Iron 3.2mg, Sodium 273mg, Calcium 62mg