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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Place half the Chinese rice wine in a bowl with sesame oil and 1 teaspoon cornflour. Add beef and toss until evenly coated. Set aside to marinate for 10 minutes. Place the remaining Chinese rice wine, extra cornflour, oyster sauce, stock and sugar in a small bowl and stir until smooth. Set aside.
2 Spray a large wok with oil and place over a high heat. Add beef in batches and stir fry for 2-3 minutes, or until browned. Remove from heat and set aside.
3 Return wok to high heat and spray with a little more oil. Add ginger and broccoli and stir-fry for 2 minutes until tender but still crisp. Add spring onions and stir-fry for 1 more minute. Return beef to wok with the reserved rice wine sauce and simmer for 2-3 minutes or until slightly thickened. Serve immediately with rice.
Calories 519 cal
Kilojoules 2170 kJ
Total fat 11 g
Saturated fat 3 g
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