This is a quick and easy recipe from Enjoy Chinese Cuisine by Judy Lew. The book makes Chinese meals very simple. A great aspect of this book is the pictures of the ingredients, which is particularly helpful if you’ve never used the item. Now you can go into the Asian market and know what the ingredient looks like because most of the time the item’s label is in Chinese. By the way, this was the easiest way to get my kids to start eating broccoli!
Broccoli with Beef
½ lb. Flank Steak, sliced thin against the grain
2 teaspoon Cornstarch
2 teaspoon Soy Sauce
½ teaspoon sugar
1 ½ lb. Broccoli
2 tablespoon Oil
½ teaspoon Salt
½ cup Soup Stock
Some Cornstarch for thickening
Combine beef with cornstarch, soy sauce and sugar. Set aside. Cut broccoli flowerets into 2-in lengths, separating into small clusters. Peel stem and cut in ½ in thick diagonal slices.
Heat wok, add oil and stir-fry beef slices on high heat until done. Remove and set aside.
Add broccoli to wok. Add salt and soup stock. Cover wok, bring to a boil and cook 2-3 min. Then return beef to wok and thicken with cornstarch mixture. Stir to combine all ingredients.
If you make it, let me know what you think.