Beef & Broccoli

By cnash

A nice stir-fry with tender beef and crisp-tender broccoli in a savory sauce. Great over jasmine rice. Recipe by Jasper Carparnay

Ingredients

• 1 lb boneless beef flank steak or 1 lb beef tenderloin or 1 lb sirloin
• 1 teaspoon brown sugar
• 4 teaspoons dark sesame oil
• 4 teaspoons rice wine or 4 teaspoons dry sherry
• 2 tablespoons vegetable oil
• 2 teaspoons minced ginger
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1 lb broccoli, chopped
• 1/4 cup water
• 2 tablespoons vegetable oil
• 4 teaspoons rice wine or 4 teaspoons dry sherry
• 2 tablespoons oyster sauce
• 2 teaspoons cornstarch
• 4 tablespoons water

Details

Servings 1
Preparation time 40mins
Cooking time 50mins
Adapted from chinese.food.com

Preparation

Step 1

1 Slice beef across the grain into thin slices (best done when partially frozen). 2 Mix together 1 tsp brown sugar with 4 tsp sesame oil, 4 tsp rice wine, and 2 tsp cornstarch. 3 Pour this mixture over beef and allow beef to rest for 30 minutes. 4 In a small bowl, combine remaining 4 tsp rice wine, 2 tbsp oyster sauce, 2 tsp cornstarch, and 4 tbsp water. 5 Heat wok or deep skillet on high heat. 6 Add 2 tbsp vegetable oil, and when it is hot, and ginger and salt. 7 Wait a few seconds, then add the broccoli, and stir-fry for one minute. 8 Then add the water to the broccoli, and steam-fry the broccoli until the water evaporates. 9 Remove broccoli from wok or skillet. 10 Reheat wok or skillet on high and add remaining 2 tbsp vegetable oil. 11 Add beef and stir-fry, but do not stir too much- allow the beef to sear against the pan. 12 When it has browned, add the seasoning sauce (stirring first to re-mix the cornstarch). 13 Add broccoli back to wok or skillet and stir to mix. 14 When sauce has thickened and stir-fry is hot, serve.