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stir-fried beef with broccoli

by Dorothy Huang

(Serves 4)

1/2 pound flank steak

Marinade for beef:

1 tablespoon cornstarch

1 tablespoon dark soy sauce

1 tablespoon dry sherry

1 tablespoon water

1 tablespoon cooking oil

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1 pound fresh broccoli

Seasoning sauce:

1 1/2 teaspoons cornstarch

6 tablespoons water

2 tablespoons oyster sauce

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4 tablespoons cooking oil

1/4 teaspoon salt

2 slices ginger, shredded

1 tablespoon chopped garlic

1. Cut flank steak lengthwise into strips 1 1/2 inches wide; then cut across the grain into 1/8 inch slices. Transfer steak to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 15 minutes or longer in the refrigerator.

2. Wash and drain broccoli. Peel tough skin from the bottom of the stems with a paring knife. Slice stem sections diagonally into 1/4 inch thick slices. Cut the florets into bite-sized pieces.

3. Mix ingredients for seasoning sauce in a small bowl.

4. Heat 2 tablespoons oil in a wok over high heat, add broccoli and ¼ teaspoon salt. Stir-fry for 2 to 3 minutes. (Add 1 tablespoon water if it gets too dry.) Remove to a plate.

5. Wipe wok with paper towels. Heat the remaining 2 tablespoons oil in the wok. When hot, add ginger and garlic; after a few seconds, add beef mixture. Stir-fry for 1 to 2 minutes.

6. Return broccoli to the wok. Pour in the seasoning sauce. Stir until thickened. Remove to a serving platter.

As a renowned Chinese culinary instructor, Dorothy Huang has taught thousands of people the art of Chinese cooking. Her beautiful cookbook, Chinese Cuisine Made Simple ($34.95), contains 160 mouth-watering recipes. The book’s simple instructions and delicious results have proven popular with both novice and seasoned cooks.

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