Cantonese Beef and Broccoli

Preparation time: 40 min Cooking time: 15 min Serves: 6

Description

I haven't had this in years, since I stopped really eating meat, but it was a total childhood favorite of our whole extended family. However, I make no claims as to its Cantonese authenticity!

Ingredients

2/3 lb. flank steak (or other tender beef)
1/2 lb. broccoli
1 teaspoon cornstarch
1/3 cup water
7 tablespoons vegetable oil
1 garlic clove, crushed (or more, to taste)
1 teaspoon salt
1/2 teaspoon soy sauce
3 tablespoons chicken broth
1/4 teaspoon black pepper
Marinade:
1 teaspoon dry sherry
1/2 teaspoon baking soda
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon sesame oil
1/4 teaspoon sugar
cooked rice

Method

Use a cleaver to slice beef across the grain and at an angle, into thin strips. Mix marinade ingredients and pour into a Ziploc bag along with beef strips; mix well. Let stand 30 minutes.

Cut broccoli into pieces. Dissolve cornstarch in water to make a paste; set aside. Heat 6 tablespoons oil in a wok over high heat for 1 minute. Stir-fry marinated beef until very lightly browned. Remove beef, draining well over wok; set aside.

Add 1 tablespoon oil if needed. Heat for 30 seconds. Add broccoli. Stir-fry for 5 minutes. Add cornstarch paste, salt, soy, broth, and pepper. Stir-fry until sauce thickens slightly. Add cooked beef and mix well. Remove from wok and arrange on a platter. Serve with cooked rice.