Beef Broccoli

By carvalhohm2

Ingredients

• For the vegetables:
• 1 pound of beef
• 1/2 teaspoon of baking soda
• 1 tablespoon soy sauce
• 1 tablespoon sherry
• 1 tablespoon oil (vegetable or canola)
• 2 teaspoons oyster sauce
• 1 tablespoon tapioca flour or corn starch
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, freshly grated
• 2-3 cups of broccoli florets (we used pre-cut packaged broccoli)

Details

Adapted from hicookery.com

Preparation

Step 1

Slice the beef into thin strips. In a medium bowl, mix the meat with the baking soda. In another bowl, combine the soy sauce, sherry, oil and oyster sauce. Mix this marinade into the beef. Sprinkle in the tapioca flour or corn starch to thicken the marinade slightly. Set aside and make the cooking sauce.

Cooking Sauce:
3 tablespoons soy sauce
2-3 tablespoons of chicken broth
1 tablespoon oyster sauce
2 teaspoons sherry
1 teaspoon sesame oil
1 tablespoon corn starch
1 tablespoon water
2 tablespoons oil (vegetable or canola)

In a small bowl or measuring cup, mix the soy sauce, chicken broth, oyster sauce, sherry and oil. In another dish or measuring cup, make a paste with the corn starch and water. Set aside. Heat the two tablespoons of oil in a skillet or wok. Brown the beef in batches, adding a little more oil if needed. Transfer the beef to a bowl and keep warm.

In the same skillet or work, saute the garlic and ginger for a few seconds before pouring in the cooking sauce. Stir in the corn starch paste to thicken. Return the beef strips to the skillet or wok and mix well until coated in the sauce. Lower the heat and toss in the broccoli. Cover for about five minutes to partially steam the broccoli until it is still fresh and crisp. Transfer to a serving platter. Serve hot with steamed white rice.

Substitutions may include rice wine or sake for the sherry and Chinese broccoli for the regular broccoli.