- 1 pound beef flank or sirloin, thinly sliced
- 1 pound broccoli florets
- 3 tablespoons oil
- 3 cloves garlic, finely minced
- 1 teaspoon ginger, finely minced
- 2 teaspoons cornstarch
- 2 tablespoons soy sauce
- 4 teaspoons Chinese rice wine or dry sherry
- 1/4 teaspoon black pepper
- 1 teaspoonbrown sugar or honey
- 3 tablespoons oyster sauce
- 1/3 cup chicken or vegetable broth
- First blanch the broccoli. Bring a large pot of water to a boil, then add broccoli and cook for about 2 minutes, until crisp. Strain and set aside. In a small bowl, mix 1 teaspoon cornstarch and a tablespoon of water together and set aside.
- For the beef marinade, in a large bowl stir together 1 tablespoon soy sauce, 2 teaspoons rice wine, 1 teaspoon cornstarch and black pepper. Add the beef slices and stir until well coated. Let the mixture sit for about 10 minutes.
- For the sauce, in a small bowl stir together the brown sugar, oyster sauce, 2 teaspoons rice wine, 1 tablespoon soy sauce and broth.
- Heat a large pan or wok over high heat. Add oil and swirl to coat pan. Toss in the beef and spread in a single layer; cook for about a minute. Flip the beef slices over, then add in garlic and ginger and cook for about a minute, until the beef is no longer pink. Add sauce and broccoli, then bring to a boil. Stir in the dissolved cornstarch and cook until sauce thickens, about 30 seconds. Serve with rice.
Source: Wishful Chef
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