- ¾ pound lean beef
- 1 tablespoon rice vinegar (substitute rice wine if desired)
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 tablespoon water
- 1 tablespoon cornstarch
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon water
To cook broccoli Edit
- 1¼ cups oil, or as needed
- Cut the beef across the grain into thin slices.
- Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in).
- Marinate the beef for 30 minutes.
- While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.
- In another small bowl, mix the cornstarch and water thickener and set aside.
- Wash and drain the broccoli.
- Cut the stalk diagonally into thin slices.
- Cut the flowerets into 3 or 4 pieces.
- Crush the garlic.
- Heat the wok and add 1 cup oil.
- When the oil is medium-hot (between 300 and 325 °F, add the beef.
- Blanch the beef by letting it lay flat for 30 – 40 seconds, and then stirring to separate the pieces.
- Remove the beef when it changes color and is nearly cooked (the entire process takes 1 – 2 minutes).
- Remove the beef from the wok and drain on paper towels.
- Clean out the wok with paper towels.
- Add 2 tablespoons oil to the wok.
- When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
- Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn.
- Add the ½ cup water, and cook the broccoli, covered, for 4 – 5 minutes, until it turns a bright green and is tender but still crisp.
- Remove from the wok and drain.
- Clean out the wok and add 2 more tablespoons oil.
- Add the vegetables and the beef.
- Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken.
- Mix everything together and serve hot over steamed rice.
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