Ingredients
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3/4 lb beef, cut into very thin strips, pencil thin and no longer that 2 inches in length
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3 cups broccoli florets, bite sized
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2 garlic cloves, minced
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2 tablespoons soy sauce (not lite)
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2 1/2 tablespoons white sugar
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1/2 teaspoon black pepper
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1 tablespoon cornstarch
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2 tablespoons sherry wine
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1/4 cup oyster sauce
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3 -4 tablespoons vegetable oil
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1 egg white, beaten until frothy
Instructions
- In a medium mixing bowl add together the beef strips and soy sauce.
- Mix to be sure all the beef is coated.
- Add the sugar and pepper, stirring for 3 minutes to be sure each piece is evenly coated and sugar is dissolving.
- Add the whipped egg white and slowly stir in the cornstarch, again stirring for 3 minutes to make sure the beef is evenly coated.
- You DO NOT want to see any sugar or cornstarch.
- Cover and let stand in the fridge for 3 hours, stirring well after 1 and 1/2 hours.
- Bring a large pot of water to boil.
- Bring a wok to medium high heat.
- Par boil the broccoli for 1 minute.
- Drain in colander in sink.
- Add 2 T. oil and garlic to wok and quickly"mush" around.
- Stir fry the broccoli until tender crisp, around 5-6 minutes tops.
- Remove broccoli to a bowl.
- Add the remaining oil if needed and stir fry the meat until just under done.
- Return broccoli to wok and stir.
- Add the sherry and oyster sauce.
- Stir fry for 1 minute making sure broccoli and beef is thoroughly coated with sauce.
- Serve over hot white rice.