Broccoli and Beef

* Exported from MasterCook *

Broccoli and Beef

Recipe By : Lisa Oh (lisa_o@msn.com)
Serving Size : 4 Preparation Time :0:45
Categories : Ethnic: Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound lean beef (preferably flank steak)
1 tablespoon soy sauce
1 tablespoon rice wine or sherry
1 tablespoon cornstarch
1 green onion -- cut into 1" pieces
1 teaspoon fresh ginger -- chopped
COOKING SAUCE:
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 tablespoon rice wine or sherry
2 teaspoons cornstarch
2 teaspoons sugar
a few drops sesame oil
pinch pepper
VEGETABLES:
2 cups broccoli flowerets
1 cup canned mushrooms (straw or button) -- drained
1 carrot -- sliced

1. Cut the beef across the grain into thin slices. Marinate in the soy
sauce, rice wine, and cornstarch. Set aside.
2. Cut up the green onion and ginger.
3. Mix all the ingredients for the cooking sauce.
4. Blanch the broccoli and carrot slices in boiling water with a pinch of
salt until slightly soft, but still crunchy. Drain and set aside. I usually
do this step in the microwave.
5. Heat a wok over high heat. Add 2 to 3 tablespoons oil. Fry the green
onion and ginger until fragrant, then add the marinaded beef. Stir fry
quickly until the meat changes color.
6. Pour in the cooking sauce and heat until thickened and bubbly.
7. Mix in the vegetables.
8. Serve over rice.
Note: As with all Chinese cooking, it is very important to have a strong heat

source. Have your stove on the highest setting, or if possible, cook in your
backyard on a propane gas stove. This takes care of the problem of odors and
smoke in your kitchen also.


- - - - - - - - - - - - - - - - - -

NOTES : For Broccoli and Chicken, simply substitute 1 or 2 chicken breasts for
the beef.