Beef with Broccoli

Source: “
Real & Healthy Chinese Cooking” –
ChineseFoodDIY’s cookbook with
500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef’s 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health.

Beef with Broccoli

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

Serves 3 to 4

Ingredients:

3/4 lb (375 g)
lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:

1 egg

1/3 tsp (1.5 mL) salt

1 Tbsp (15 mL) cooking wine

1 Tbsp (15 mL)
cornstarch (corn
flour)

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:

Slice
beef and mix together marinade ingredients. Add marinade to beef
and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef,
mix in thoroughly, and marinate beef for another thirty minutes. While
beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry
until it is nearly cooked. Remove beef and set aside on a plate. Drain
the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the
broccoli. Cover and cook until broccoli is cooked through. Drain the
wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry
for about 1 minute. Add vegetables and beef and mix together. Make a
well in the middle of the wok and add the sauce ingredients. Add
cornstarch, stirring to thicken. Mix sauce together with other
ingredients. Serve hot.

Variations

*Add carrots and onion if desired. Boil in the wok with the broccoli
(you’ll need to add more water).

Source: “
Real & Healthy Chinese
Cooking”
-
ChineseFoodDIY’s cookbook with
500+ low carb and low fat recipes with 170+ colorful pictures. Based on
a master chef’s 40 years of cooking practice and 4 years of writing and
research, it has helped 12,800 people worldwide improve their health.

Maelann says:

April 13, 2012 at 1:36 pm

Looking forward to iyntrg the sauce recipe! Thanks.For your readers who’ve never done stir-fry before: it’s important to cook the meat thoroughly in a separate batch all by itself to avoid getting raw meat on veggies. I usually cook the meat first, then remove it to a plate, then do all the veggies as you say, returning meat to the wok when veggies are cooked and ready to add sauce.