Szechuan-style Steamed Beef

Description
The secret to this popular restaurant dish is to marinate the beef in a bit of oil

Ingredients

 * 3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces
 * 1 egg
 * 1/3 tsp (1.5 mL) salt
 * 1 Tbsp (15 mL) cooking wine
 * 1 Tbsp (15 mL) cornstarch
 * 2 Tbsp water
 * 1 1/2 Tbsp (20 mL) oil
 * 1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
 * 1 cup (250 mL) cooking oil
 * 2 1/2 Tbsp (30 mL) oyster sauce
 * 2 Tbsp (25 mL) light soy sauce
 * 3/4 Tbsp (10 mL) dark soy sauce
 * 1 Tbsp (15 mL) sugar
 * a few drops of sesame oil
 * 2 cloves garlic, crushed
 * 1/2 cup (125 mL) chicken broth
 * 2 Tbsp cornstarch (if desired)

Directions

 * 1) Slice beef and mix together marinade ingredients.
 * 2) Add marinade to beef and marinate for thirty minutes.
 * 3) Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes.
 * 4) While beef is marinating, prepare the vegetables.
 * 5) Heat wok and add 1 cup of oil.
 * 6) When oil is ready, add beef and stir-fry until it is nearly cooked.
 * 7) Remove beef and set aside on a plate.
 * 8) Drain the wok and wipe clean with a paper towel.
 * 9) Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli.
 * 10) Cover and cook until broccoli is cooked through.
 * 11) Drain the wok.
 * 12) Heat wok and add oil (about 2 tablespoons).
 * 13) Add the garlic and stir-fry for about 1 minute.
 * 14) Add vegetables and beef and mix together.
 * 15) Make a well in the middle of the wok and add the sauce ingredients.
 * 16) Add cornstarch, stirring to thicken.
 * 17) Mix sauce together with other ingredients. Serve hot.

Contributed by:
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