Ingredients
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1 lb beef tenderloin or 1 lb sirloin
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1 teaspoon brown sugar
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4 teaspoons dark sesame oil
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4 teaspoons rice wine or 4 teaspoons dry sherry
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2 tablespoons vegetable oil
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2 teaspoons minced ginger
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2 teaspoons cornstarch
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1/2 teaspoon salt
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1 lb broccoli, chopped
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1/4 cup water
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2 tablespoons vegetable oil
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4 teaspoons rice wine or 4 teaspoons dry sherry
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2 tablespoons oyster sauce
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2 teaspoons cornstarch
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4 tablespoons water
Instructions
- Slice beef across the grain into thin slices (best done when partially frozen).
- Mix together 1 tsp brown sugar with 4 tsp sesame oil, 4 tsp rice wine, and 2 tsp cornstarch.
- Pour this mixture over beef and allow beef to rest for 30 minutes.
- In a small bowl, combine remaining 4 tsp rice wine, 2 tbsp oyster sauce, 2 tsp cornstarch, and 4 tbsp water.
- Heat wok or deep skillet on high heat.
- Add 2 tbsp vegetable oil, and when it is hot, and ginger and salt.
- Wait a few seconds, then add the broccoli, and stir-fry for one minute.
- Then add the water to the broccoli, and steam-fry the broccoli until the water evaporates.
- Remove broccoli from wok or skillet.
- Reheat wok or skillet on high and add remaining 2 tbsp vegetable oil.
- Add beef and stir-fry, but do not stir too much- allow the beef to sear against the pan.
- When it has browned, add the seasoning sauce (stirring first to re-mix the cornstarch).
- Add broccoli back to wok or skillet and stir to mix.
- When sauce has thickened and stir-fry is hot, serve.