Ingredients:
1/2 Pound(s) Lean Sirloin Beef
1 Teaspoon(s) Cornstarch
1 Teaspoon(s) Light Soy Sauce
2 Teaspoon(s) Sherry
1/4 Cup(s) Sugar
1/2 Teaspoon(s) Vegetable Oil
4 Cup(s) Fresh Broccoli
1 Slice(s) Ginger, size of a quarter
2 Teaspoon(s) Cornstarch, with 2 tsp water
1 Dash(s) Pepper
1/2 Teaspoon(s) Salt
3/4 Cup(s) Chicken Stock |
Directions: Slice beef thinly. Combine 1 teaspoon cornstarch, soy sauce, sherry,
sugar, and 1/2 teaspoon vegetable oil. Add beef to mixture and allow
to marinate 2 hours.
Wash broccoli and peel off tough outer layer. Slice broccoli stems
diagonally into paper-thin slices and divide flowerets into 3 or 4
small sections, depending on size. Smash wedge of ginger. Mix 2 teaspoons
cornstarch with water and pepper. Set beside pan.
Using a high flame, heat pan and add 1 tablespoon of oil, salt, and ginger.
Add broccoli and stir. Add stock and cover for 6 minutes, stirring
occasionally. Uncover, stir, remove, and set aside. Heat pan again
and add remaining tablespoon of oil. When pan is red hot, add beef and
flatten against sides of pan. Stir fry for 45 seconds until beef is
3/4 cooked. Add broccoli and stir in cornstarch mixture. Cook until
sauce thickens.
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