tablespoon shaoxing wine or 1 tablespoon dry sherry
Serving Size: 1 (339) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 195 g46 %
Total Fat 21.7 g33 %
Saturated Fat 6 g30 %
Cholesterol 69.2 mg
Sodium 1209.4 mg
Dietary Fiber 1.7 g6 %
Sugars 10.3 g41 %
Protein 30.9 g
Toss the beef with the wine, oyster sauce and cornstarch and allow to marinate for at least twenty minutes, but no more than an hour.
Mix together the next nine ingredients–from the black pepper to the cornstarch–in a cup, stirring to remove all the lumps from the cornstarch. Set aside.
Preheat wok over high heat until a thin ribbon of smoke spirals up from the metal. Add peanut oil and allow to heat for thirty seconds. Add onion, and cook, stirring, until it turns light golden brown. Add ginger, and keep cooking for another minute. Add meat, and spread out in a single layer in the wok. Allow to cook undisturbed for a minute or two, or until the beef browns on the bottom, and then stir and fry until most of the pink is gone from the beef.
Sprinkle the garlic and soy sauce over the beef and keep stir frying for another thirty seconds. Add broccoli florets and baby carrots and sprinkle the wine over, and stir fry until the meat shows no red, the broccoli is deep green and tender-crisp and the carrots are tender-crisp–about a minute and a half to two minutes.
Add the sauce ingredients to the wok, and cook, stirring, until it turns into a dark brown, fragrant glaze.
Remove wok from heat and scrape contents into a heated serving bowl or platter. Serve with steamed rice.