Rush Hour Gourmet

This quick stir-fry of broccoli and flank steak comes from Lily Chinn, a popular cooking teacher in the San Francisco Bay area. The beauty of this recipe lies in its simplicity.

Makes 4 servings

1 1/4 pounds of flank steak, sliced diagonally across the grain, 1/2-inch thick

1 tablespoon cornstarch

1 tablespoon low-sodium soy sauce

1 clove garlic crushed

3 to 4 slices fresh ginger, minced

5 tablespoons vegetable oil

4 cups chopped broccoli, tops cut into 1-inch florets; stems cut into 1-inch pieces

Salt

3 to 4 tablespoons water

Gravy:

1 tablespoon cornstarch

1 tablespoon low-sodium soy sauce

1 to 2 tablespoons oyster sauce

1/2 cup water

1. In a bowl, compbine the steak with the cornstarch, soy sauce, garlic and ginger. Set aside

2. In a large heavy skillet or wok, heat 3 tablespoons of the oil over high heat. Add the broccoli and season with salt; saute for 1 minute. Add the water, cover, and steam until barely tender, 3 to 4 minutes, lowering the heat to prevent scorching. Remove the broccoli from the pan to a bowl.

3. Readjust the heat to high; add 1 tablespoon of the remaining oil to the skillet. Add half the steak mixture, so as not to crowd, and saute until brown outside, pink inside, 1 to 2 minutes only. Remove to the bowl with the broccoli. Repeat with remaining oil and beef. Set aside.

4. In a small bowl, make the gravy by whisking together the cornstarch, soy sauce, oyster sauce and water; pour into the hot skillet and stir, letting the gravy bubble up. Return the beef and broccoli to the pan, cooking and tossing until hot and blended. Serve immediately.

Per serving: 454 calories, 34 grams protein, 13 grams carbohydrates, 3 grams sugar, 30 grams fat, 60 milligrams cholesterol, 591 milligrams sodium, 2 grams dietary fiber