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Beef and Broccoli

Once this recipe is prepped it cooks in mere minutes. Start the rice 20 - 25 minutes before serving. We cook 2 batches, the Adult version with Sriracha and for the girls; replace the Sriracha with ½ tsp. sugar. Using ½ tsp. sugar will increase the CHO by 1. Otherwise, everything remains the same. Kikkoman Gluten Free Oyster Sauce has 6 CHO/TBSP while Regular Gluten has 5 CHO/TBSP.
Course Main Course
Cuisine Chinese
Keyword Beef, Broccoli, Ginger, Oyster Sauce, Soy Sauce

Ingredients

  • 2 TBSP Dry Sherry 3 CHO
  • ½ TBSP (4 gr) cornstarch 3.5 CHO
  • ½ TBSP (8 gr) ginger, grated 1.5 CHO
  • 2 TBSP GF Soy Sauce divided 2 CHO
  • 2 TBSP (36 gr) Kikkoman GF Oyster Sauce (6 CHO/TBSP) 12 CHO
  • 1 tsp. Sriracha 1 CHO
  • ¼ tsp. Chinese 5 Spice Blend 0 CHO
  • 3 TBSP water divided 0 CHO
  • 2 TBSP olive oil 0 CHO
  • Sesame oil to garnish 0 CHO
  • 8 oz. (227 gr) tenderloin 0 CHO
  • 8 oz. (227 gr) broccoli florets 9 CHO

TOTAL CHO 32 CHO

  • TOTAL WEIGHT 520 GRAMS
  • 32 CHO DIVIDED BY 520 GRAMS = .061 CHO/GRAM
  • 1 CUP = 150 GRAMS (.061 CHO x 150 GRAMS) 9.15 CHO/CUP

*RICE CHO IS IN ADDITION TO BEEF AND BROCCOLI

Instructions

  1. Get 2 small bowls out.
  2. In the first bowl place Sherry, cornstarch, ginger and 1 TBSP Soy Sauce. Set aside.
  3. In the second bowl place 1 TBSP Soy Sauce, Oyster Sauce, Sriracha or sugar depending on sweet or savoury preference, Chinese 5 Spice and 1 TBSP water. Set aside.
  4. Partially freeze tenderloin (30 minutes) and thinly slice. 10 minutes before cooking, toss the beef with the Sherry and cornstarch mixture.
  5. Cut broccoli into small florets.
  6. Heat wok or large non-stick skillet. Add broccoli and remaining 2 TBSP water. Stir until desired doneness and remove broccoli to a dish.
  7. Add olive oil to wok and next add beef. Stir while cooking about 2 minutes or until desired doneness.
  8. Return broccoli to wok and pour Oyster Sauce mixture over top. Toss, warm and serve immediately.