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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A simple recipe from Chinese Cookery. We usually add other veggies or mushrooms also. Ingredients:
2/3 lb flank steak |
1 teaspoon rice wine or 1 teaspoon dry sherry |
1/2 teaspoon baking soda |
1 tablespoon soy sauce |
1 teaspoon cornstarch |
1 tablespoon sesame oil |
1/4 teaspoon sugar |
1/2 lb broccoli |
1 teaspoon cornstarch |
1/3 cup water |
7 tablespoons vegetable oil |
1 garlic clove, crushed |
1 teaspoon salt |
1/2 teaspoon soy sauce |
3 tablespoons chicken broth |
1/4 teaspoon pepper |
Directions:
1. Use a cleaver to slice beef across grain and at an angle into thin strips. Mix marinade ingredients in a medium bowl. Add beef strips; mix well. Let stand 30 minutes.
2. Cut each broccoli top lengthwise into 2 or 3 pieces. Dissolve cornstarch in water to make a paste; set aside. Heat 6 tablespoons oil in a wok over high heat 1 minute. Stir-fry marinated beef until very lightly browned. Remove beef, draining well over wok; set aside.
3. Add 1 tablespoon oil to oil left in wok. Heat 30 seconds. Stir-fry garlic 30 seconds. Add broccoli tops. Stir-fry 5 minutes. Add cornstarch paste, salt, soy sauce, chicken broth, and pepper. Remove from wok and arrange on a platter.
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