Broccoli Beef
| Ingredient | ||
| 3/4 | pound | flank or sirloin, sliced thinly across the grain |
| 1 | pound | broccoli florets |
| 2 | tablespoon | cooking oil |
| 2 | clove | garlic, very finely minced |
| 1 | teaspoon | cornstarch, dissolved in 1 tablespoon water |
| For the beef marinade | ||
| 1 | teaspoon | soy sauce |
| 1 | teaspoon | Chinese rice wine (or dry sherry) |
| 1/2 | teaspoon | cornstarch |
| 1/8 | teaspoon | freshly ground black pepper |
| For the sauce | ||
| 2 | tablespoon | oyster sauce |
| 1 | teaspoon | Chinese rice wine (or dry sherry) |
| 1 | teaspoon | soy sauce |
| 1/4 | cup | chicken broth |
| Procedure | ||
- Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
- Prepare the sauce: Stir together the sauce ingredients in a small bowl.
- Blanch the broccoli: In a small pot of boiling salted water cook the broccoli until tender-crisp, about 2 minutes. Drain thoroughly.
- Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer.
- Let the beef fry undisturbed for 1 minute.
- Flip the beef slices over, add the garlic to the pan and saute for an additional 1 minute until no longer pink, pour in the sauce, add the blanched broccoli and bring to a boil.
- Finally pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.