Attributed to: Marcia Wall
Category: Beef
Description: Chinese classic - serve with white rice or lo mein noodles
Prep time: 30 min
Total time: 45 min
Servings: 2
Difficulty rating: 3
Ingredients:
1/2 Pound sirloin or tenderloin of beef
Marinade
1 Teaspoon cooking wine
1 Tablespoon soy sauce
1 Tablespoon cornstarch
3 Tablespoons water
1/2 Pound broccoli
1/2 Cup oil for frying
6 3/4 inch green onions sections
6 thin slices ginger
1/2 Tablespoon cooking wine
Sauce
2 Tablespoon oyster sauce or soy sauce
1/2 Teaspoon sugar
1/2 Teaspoon cornstarch
1 Tablespoon water
Special tools/utensils needed: Bowl, pot, colander, pan or wok
Directions:
Remove any fat or gristle from the beef. Then cut beef across the grain into 1¼ inch thick slices.
Combine the marinade ingredients and marinate the beef in the mixture for 30 minutes.
While the beef is marinating, divide the broccoli flowerets into sections. (Discard the stem) Cook the flowerets for 2 minutes in boiling water and remove. Refresh in cold water and drain.
Before stir frying add 1 Tablespoon oil and toss lightly to prevent the meat from sticking together
Combine Sauce ingredients in a small bowl and set aside
Heat pan and add 1/2 cup oil heat to medium hot (275F). Add the beef and stir to prevent slices from sticking together. Stir-fry over medium heat for about 20 seconds until the meat changes color. Remove and drain on paper towels.
Remove all but 3 tablespoons of oil from the pan and heat until very hot (375F). Add the green onion and ginger, stir-fry until fragrant. Add the broccoli and stir fry for 30 seconds. Add the wine, beef, sauce mixture and toss lightly. Remove to a serving plate and serve hot.