Beef with Broccoli

By cacelias

A delicious classic combination found in Chinese restaurants around the world, this dish makes a fantastic one-bowl supper over rice.

Recipe from Nancy McDermott, "Quick and Easy Chinese"

Ingredients

• 1/4 cup chicken stock or water
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon dark soy sauce or molasses (optional)
• 1/2 teaspoon sugar
• 2 tablespoons water
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 2 teaspoons chopped garlic
• 2 teaspoons chopped fresh ginger
• 1/2 pound thinly sliced beef
• 3 cups broccoli florets

Preparation

Step 1

In a medium bowl, combine the chicken stock, oyster sauce, soy sauce, dark soy sauce, if using, and sugar. Stir to make a smooth sauce. In a small bowl, combine the water and cornstarch.

Heat a wok or a large, deep skillet over high heat. Add the oil and swirl to coat the pan. Add the garlic and ginger and toss until they release their fragrance.

Add the beef, spreading it out into a single layer. Cook undisturbed until the edges change color, about 30 seconds. Toss well, and then add the broccoli florets. Cook 1 minute, tossing once, until they are shiny and bright green.

Add the chicken stock mixture, pouring it in around the sides of the pan. Cook, tossing often, until the broccoli is tender and the beef is done, 2 to 3 minutes.

Add the cornstarch mixture to the center of the pan. Toss to combine everything well, and as soon as the sauce thickens, transfer to a serving plate. Serve hot or warm.