– 3/4 pound flank or sirloin, sliced thinly across the grain
– 3/4 pound broccoli florets
– 2 tbsp. high-heat cooking oil
– 2 cloves garlic, finely minced
– 1 tsp. cornstarch, dissolved in 1 tbsp. water
FOR THE BEEF MARINADE
-1 tsp. soy sauce
-1 tsp. Chinese rice wine
-1/2 tsp. cornstarch
-1/8 tsp freshly ground black pepper
FOR THE SAUCE
– 2 tbsp. oyster sauce
– 1 tsp. Chinese rice wine
– 1 tbsp. soy sauce
– 1/4 cup chicken broth
1. Marinate the beef. Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for at least 10 minutes.
2. Prepare the cause. Stir together the sauce ingredients in a small bowl and set aside.
3. Blanch the broccoli. Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and evaporates upon contact. Add the cooking oil and swirl to coat pan. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer. Let the beef fry for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink. Pour in the sauce, add the broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, about 30 seconds.
I cooked up some brown rice, which I served underneath the beef and broccoli. It turned out really good. Let me know what you think of it, if you try it! I also have other recipes for you to try at my Savory Stuff tab.