ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Chinese Beef & Broccoli

 
Ingredients

1 boneless beef (flank steak, top sirloin, or tenderloin)

1 tablespoon oyster sauce

2 teaspoon rice wine

2 teaspoon cornstarch

1/2 teaspoon brown sugar

3 tablespoon peanut oil. divided

2 slices ginger, minced

1/2 teaspoon salt

1 pound broccoli, chopped

1/4 cup water

1 teaspoon cornstarch (to be dissolved in the next two ingredients)

2 tablespoon water

2 teaspoon rice wine

1/2 teaspoon brown sugar

2 teaspoon sesame oil

 

Directions

Slice meat across grain into thin slices.

In a bowl, combine next 4 ingredients (this is your marinade).

In a small bowl, add cornstarch to 2 tablespoons water and rice wine. Mix well and add brown sugar (this is your seasoning sauce).

Thoroughly mix beef with marinade and marinate for 30 minutes.

Heat wok over highest heat, when hot, swirl in 2 tablespoons peanut oil. Add ginger and salt and toss a few seconds. Add broccoli and stir-fry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender. Uncover and turn heat to high, stir frying until water is evaporated. Remove broccoli and reserve.

Reheat same wok (without rinsing) and, when hot, add remaining peanut oil. Add beef slices and stir-fry until lightly browned but not cooked through. Do not stir-fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear. Add broccoli to wok and toss. When hot, stir in seasoning sauce and stir until sauce thickens (it's a good idea to whisk the sauce in the cup just before you toss it into the wok to make certain the cornstarch is well dissolved in the water and rice wine).

Turn onto a platter and drizzle sesame oil over the top. The sugar in the marinade and seasoning sauce acts as a base enhancer rather than a sweetener.

Serves 4