Ingredients: |
Ingredients: 1 lb lean beef (flank steak OK, tender beef is better)
6 green onions, whites cut up, and 1/2 cup of green tops chopped
1 can sliced water chestnuts, drained
3 Tbsp white wine or dry vermouth
1 lb broccoli
1/2 tsp chopped fresh ginger
1/4 cup + 2 Tbsp vegetable oil
1 Tbsp peanut oil
1 tsp sesame oil
1-1/2 tsp sugar
2 Tbsp corn starch
1/2 tsp chopped fresh ginger
3 Tbsp soy sauce)
3 Tbsp oyster sauce
3 Tbsp water
1/2 tsp salt
1-1/2 tsp sugar, divided
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Directions: |
Directions:Slice beef into 1-inch squares. Marinate with 3 Tbsp soy sauce, 1/2 tsp sugar, 1 Tbsp peanut oil, 2 Tbsp corn starch, for 30 minutes.
Cut broccoli florets to bite size, peel stems, cut to bite size. Cook florets and stems in boiling water for only 2 minutes, drain. Return to pan and season with 2 Tbsp white wine, 1/2 tsp salt, 1/2 tsp sugar.
Heat 1/4 cup of veg oil in pan. Add beef slices, fry about 2 minutes. (Add beef to warm (not hot) pan because of cornstarch). Remove beef, set aside.
Add 2 Tbsp veg oil to pan, fry ginger and white onion pieces, then add beef and beef seasoning (3 Tbsp oyster sauce, 1/2 tsp sugar, 3 Tbsp corn starch, 3 Tbsp water).
Stir until thickened, then add broccoli and broccoli seasoning. Stir in 1 tsp sesame oil.
Serve with rice. Garnish with chopped green onions. |
Personal
Notes: |
Personal
Notes: I got this recipe in an evening adult education class some years ago, and it remains one of my favorites. Small jars of oyster sauce and sesame oil are availabe at most grocery stores.
TIP: Sesame oil gives food that familiar Chinese restaurant food taste, but is bitter if cooked at high heat. Just stir it in and serve.
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