Beef and Broccoli Stir-Fry

Beef · Chinese classic.

Ingredients

• 1 tsp Soy Sauce
• 1 tsp Dry sherry
• 1/2 tsp Cornstarch
• 1/8 teaspoon Black Pepper
• 1 lb Sirloin steak
• 2 tablespoons Oyster Sauce
• 1 tsp Dry sherry
• 1 tablespoon Soy Sauce
• 1/4 cup Chicken Stock
• 1 lb Broccoli
• 2 tablespoons High Heat Cooking Oil
• 2 cloves minced Garlic
• 1 tsp Cornstarch
• 1 tablespoon Water

Method

1. Marinate — Marinate the beef: Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl.
2. Stir — Add the beef slices and stir until coated. Let stand for 10 minutes.
3. Stir — Prepare the sauce: Stir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. Set aside.
4. Bring to a boil — Blanch or steam the broccoli: Bring a pot of water to a boil.
5. Add ingredients — Add the broccoli and cook until crisp-tender, about 2 minutes.
6. Fry — Drain thoroughly. Stir-fry the beef: Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact.
7. Add ingredients — Add the cooking oil and swirl to coat. Add the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching).
8. Fry — 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.
9. Add ingredients — Add the sauce, cornstarch, and broccoli: Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water).
10. Bring to a boil — Stir until the sauce boils and thickens, about 30 seconds.
11. Serve — Stir in the broccoli. Serve immediately, with steamed rice or on its own.

More China recipes

• Kung Pao Chicken
• Pork Dumplings
• Egg Fried Rice
• Mapo Tofu
• Sweet and Sour Pork
• Chow Mein