BEEF AND BROCCOLI

By Sube

Ingredients

• • Marinade:
• • 3/4 pound lean beef
• • 1 tablespoon rice vinegar (substitute rice wine if desired) or dry sherry
• • 1 teaspoon sugar
• • 1 teaspoon soy sauce
• • 1 tablespoon water or beef broth
• • 1 tablespoon cornstarch
• • Sauce:
• • 2 tablespoons oyster sauce
• • 1 tablespoon light soy sauce
• • 1 tablespoon dark soy sauce
• • 1 tablespoon beef broth
• • Thickener:
• • 1 teaspoon cornstarch mixed with 1 tablespoon water
• • 1 pound fresh broccoli
• • 2 garlic cloves and ginger
• • To Cook Broccoli:
• • 1/2 cup water or beef broth
• • 1/4 teaspoon salt, or to taste
• • 1/2 teaspoon sugar, or to taste
• • Other:
• • 1 1/4 cups oil, or as needed

Details

Servings 4

Preparation

Step 1

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and beef broth in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the oil except for 2 tbsp. (Note: you can remove the beef and add it after you stir fry the rest of the vegetables.

Add the crushed garlic and ginger and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup beef broth, and cook the broccoli, until it turns a bright green and is tender but still crisp.

Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

NOTE: Add red peppers, green onions, carrots, celery and mushroom (slice)