Beef and Broccoli 牛肉和西兰花
Ingredients
Stir-fry sauce (makes 3 cups for 3-4 dishes)
- 2½ cups Water
- ¼ cup Cornstarch
- 2 tsp Sugar
- 2 tsp Sesame oil
- 2 tbsp Dark soy sauce
- 2 tbsp Light soy sauce
- 2 tbsp Shaoxing wine
- ¼ tsp Five spice powder
- ¼ tsp White pepper
Beef with Broccoli:
- 350 g Flank steak sliced ¼-inch thick
- ¾ cup All purpose stir-fry sauce plus 2 tablespoons (divided)
- 4-5 cups Broccoli floret
- 1 clove Garlic minced
- ¼ tsp Fresh ginger grated
Instructions
- Start by making your stir-fry sauce. In a jar with a tight lid, combine the water, cornstarch, and sugar. Cover the jar and shake it so that everything is dissolved together. Then add the rest of the sauce ingredients and shake well.
- Steam the broccoli. Set aside.
- Next heat your wok over high heat until smoking. Add oil and sear the beef until browned (this should only take a couple minutes). Remove from the pan and set aside.
- Add oil to the pan along with the garlic and ginger.
- Toss in your broccoli and give it a quick stir.
- Shake up your stir-fry sauce so it is mixed well (you want to make sure all the cornstarch is dissolved) and add about ¾ cup. You can use more if you like more sauce with your rice.
- Add the beef back to the pan and stir-fry everything together over high heat until the sauce thickens and coats all the meat and vegetables.