I can't believe I haven't shared this recipe before now. So simple, so delicious, and it even makes Rose like broccoli. I wish I could remember which cookbook it came from but there you go ... I've forgotten.
As with most Chinese food in our house, I serve this with what the girls call "sticky rice" which translates to Jasmine rice or Calrose medium grain sushi rice. Mmmm, it makes cleaning plates a pain but it is soooo good!
Step 1:
1 teaspoon rice wine or dry sherry
1 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon minced ginger
3/4 pound sirloin, thinly sliced
Marinate beef: combine all until cornstarch is dissolved. Stir beef gently in marinade until coated. Let stand 10 minutes.
Step 2:
1/4 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon rice wine or dry sherry
1 tablespoon dark soy sauce
Prepare sauce by mixing all together.
Step 3:
1/2 pound broccoli florets or gai lan
Cook broccoli in a small pot of boiling water until tender-crisp, about 2 minutes. Drain thoroughly.
Step 4:
2 tablespoons vegetable oil
1 tablespoon cornstarch, dissolved in 1 tablespoon water
Heat wok over high heat until hot. Add oil and heat. Stir-fry beef until no longer pink, 1-1/2 to 2 minutes.
Add sauce and broccoli and bring to a boil. Pour in dissolved cornstarch and cook, stirring, until sauce boils and thickens, 30 seconds to 1 minute. Scoop contents of wok onto a serving platter and serve immediately.
