Broccoli beef is a great dish, if cooked properly, that is, without dousing the beef in a thick goopy sauce and accompanied by overcooked broccoli. The beef should be tender and succulent; the broccoli should be flashed cooked, briefly blanched and then lightly stir-fried with the beef; the sauce should be light.
Ingredients:
Serves 4 as part of multicourse meal
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
6 oz (175 g) broccoli florets
Water, for boiling
2 ½ tablespoons oil
2-in (5 cm) ginger, peeled and sliced
Marinade
½ tablespoon soy sauce1 teaspoon rice wine or sherry
¼ teaspoon sesame oil
3 dashes white pepper
1 tablespoon corn starch
Sauce
1 tablespoon soy sauce1 tablespoon oyster sauce
¼ teaspoon sesame oil
½ teaspoon sugar
1 teaspoon corn starch
4 tablespoons water
Cooking Procedure:
1. Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
2. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
3. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
4. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
5. As soon as the Sauce thickens, dish out and serve immediately.
