Ingredients: |
Ingredients: For the beef: 2 tsp soy sauce 1/4 tsp sugar 1/4 tsp salt 3/4 lb boneless sirloin, cut across the grain into 1/4 inch thick slices
For the sauce: 1 tbsp cornstarch 1 tbsp soy sauce 1 tbsp medium-dry Sherry 1/4 c chicken or beef broth or water 1 tsp sugar 2 tsp Oriental sesame oil 3 tbsp vegetable oil 1 tbsp minced and peeled fresh ginger root 1 tbsp minced garlic 1- 4 inch fresh red chili, seeded and minced (wear rubber gloves) or 1/2 tbsp dried hot red pepper flakes 1 lb broccoli, cut into flowerets and the stems peeled and cut into 1/2 inch thick sticks cooked rice as an accompaniment
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Directions: |
Directions:Prepare the beef: In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
Make the sauce while the beef is marinating: In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
Heat a wok or large heavy skillet over high heat until it is hot, add 2 tbsps of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tbsp vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the ginger root, garlic, and chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice. |