Beef & Broccoli

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

• Ready In: 50 mins
• Serves: 4

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

Directions

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.