Broccoli Beef

By AuntieGooper

Ingredients

• 1 Lb Beef, cut into thin strips
• 1 Lb Broccoli Florets
• Water for blanching the Broccoli
• 2 1/2 tablespoons oil
• 2 -in (5 cm) ginger, peeled and sliced
• One large Carrot, peeled and sliced thin
• 1 small Onion, sliced into thin strips
• 5 or 6 Large Mushrooms, sliced (optional)
• Marinade
• 1 Tbl soy sauce
• 2 Tbls rice wine or sherry
• 1 Tsp sesame oil
• 1/2 Tsp ground white pepper
• 2 Tbls corn starch
• Sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1/4 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 teaspoon corn starch
• 4 tablespoons water

Preparation

Step 1

Mix all the marinate ingredients together and mix in the beef and let it Marinate about 15 minutes.
Bring the water to boil and add a few drops of oil. Meanwhile prepare a large bowl filled with ice and water. Blanch the broccoli florets and the Carrots in the hot water, about 10 seconds. Remove the Broccoli and Carrots with a strainer or slotted spoon and immediately put them in the ice bath. After a minute or two strain the water.
Heat 2 tablespoons of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Add the ginger and onions, and mushrooms if using. stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the blanched Broccoli and Carrots then the Sauce, stir to combine the ingredients well.
As soon as the Sauce thickens, dish out and serve immediately.