INGREDIENTS
- 3/4 pound flank or sirloin, sliced
thinly across the grain
- 3/4 pound broccoli florets
- 2 tablespoons high-heat cooking oil
- 2 cloves garlic, very finely minced or
smushed through garlic smusher
- 1 teaspoon cornstarch, dissolved in 1
tablespoon water
For the
beef marinade
- 1 teaspoon soy sauce
- 1 teaspoon Chinese rice wine (or dry
sherry)
- 1/2 teaspoon cornstarch
- 1/8 teaspoon freshly ground black
pepper
For the
sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Chinese rice wine (or dry
sherry)
- 1 tablespoon soy sauce
- 1/4 cup chicken broth
DIRECTIONS
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 10 minutes
2 Prepare
the sauce: Stir together the sauce ingredients in a small bowl.
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
instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add
the beef and immediately spread the beef out all over the surface of the wok or
pan in a single layer (preferably not touching). Let the beef fry undisturbed
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 blanched broccoli and bring to a boil. Pour in the dissolved cornstarch
and cook, stirring, until the sauce boils and thickens, 30 seconds.