Beef and Broccoli

Course : Chinese
Serves: 4
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1/2 teaspoon brown sugar---
1 medium boneless beef*
1 teaspoon cornstarch -- dissolved in ---
1 tablespoon oyster sauce**
2 tablespoons water---
2 teaspoons rice wine**
3 tablespoons peanut oil
1/2 teaspoon brown sugar**
2 slices ginger -- minced
2 teaspoons cornstarch**
1/2 teaspoon salt
1 pound broccoli -- chopped
1/4 cup water
2 teaspoons rice wine---
2 teaspoons sesame oil

Preparation / Directions:

*(Flank steak, top sirloin, or tenderloin), sliced across grain into thin slices **(combine all marinade ingredients in a bowl) ***(combine all seasoning sauce ingredients in a cup) Thoroughly mix beef with marinade and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl in 2 Tbs 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 hurl it into the wok). Drizzle sesame oil over the top. The sugar in the marinade and seasoning sauce acts as a floor enhancer rather than a sweetener

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  (5 3/4 Stars!)
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