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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A nice stir-fry with tender beef and crisp-tender broccoli in a savory sauce. Great over jasmine rice. Recipe by Jasper Carparnay 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.
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