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Broccoli Beef

Makes: 4 servings

Ingredients:

2 tsps. dry sherry or Chinese rice wine
1 tsp. soy sauce
2 tsps. cornstarch
1 tsp. minced fresh ginger
1 lb. flank steak, thinly sliced across the grain
1/4 cup chicken stock
2 Tbsps. oyster sauce
1 Tbsp. Chinese rice wineor dry sherry
1 Tbsp. dark soy sauce
2 crowns broccoli, separated into florets
1/2 cup thinly sliced carrots
2 Tbsps. vegetable oil
2 tsps. chopped garlic
1 tsp. cornstarchdissolved in 2 teaspoons water

Cooking:

1. Marinate the beef: Stir the rice wine, soy sauce, cornstarch, and ginger together in a medium bowl until the cornstarch is dissolved. Stir the beef in the marinade until coated. Let stand for 10 minutes.

2. Prepare the sauce: Stir the chicken stock, oyster-flavored sauce, rice wine, and soy sauce together in a bowl.

3. Cook the broccoli and carrots together in a small pot of boiling water until tender-crisp, about 2 minutes. Drain thoroughly.

4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and cook until fragrant, about 30 seconds. Add the beef and stir-fry until no longer pink, about 2 minutes. Add the sauce and broccoli and carrots and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds to 1 minute. Transfer to a platter and serve immediately.

Adapted from Martin Yan’s Chinatown Cooking (William Morrow-Harper Collins)
Copyrights Yan Can Cook Group 2005