The Prep: In a large bowl, combine the beef with sugar, vinegar, and cornstarch, adding the cornstarch last, rubbing it into the beef. Let marinate for 30 minutes.
Ingredients:
- For the beef marinade:
- ¾ lbs. lean beef, cut across the grain into thin slices
- 1 teaspoon white sugar
- 1 tablespoon rice vinegar, or rice wine
- 1 teaspoon cornstarch (to mix with1 tablespoon water)
- For the sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon water
- For the broccoli:
- 2 garlic cloves, crushed
- 1 lb. fresh broccoli, washed and drained. Cut flowerets into 3 or 4 pieces and cut stalks diagonally
- Other:
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
Cooking Directions:
1
2
While the beef is marinating, prepare the sauce in a small bowl mixing the oyster sauce, light and dark soy sauce, and water. Set aside. Grab another bowl and mix the cornstarch and water for a thickener. Set aside.
3
The Broccoli: In a large wok, add 2 tablespoons cooking oil when the wok is really hot. Then add the crushed garlic and stir-fry until aromatic. When the smell begins to rise, add the broccoli then sprinkle it with salt and sugar, to taste. Turn down the heat (so the broccoli doesn’t burn) and stir fry. Add ½ cup of water to the wok, cover and cook until broccoli turns bright green and tender, takes about 4-5 minutes. Remove from wok and drain. Set aside.
4
Clean out the wok to cook beef.
5
The Beef: Once the beef has finished marinating, heat the wok and add 1 cup cooking oil. When the oil is medium-hot add the beef. Blanch each strip by letting it lay flat for 30-40 seconds, then stir to separate the pieces. Remove each strip when the meat is no longer pink. This takes about 1-2 minutes.
6
Clean out the wok for the final step.
7
The Combination: Heat the wok and add 2 more tablespoons cooking oil. Add the broccoli, the beef, the sauce and cornstarch mixture in the middle of the wok. Stir quickly to thicken. Mix everything and serve hot over rice.
