| Ingredients |
| |
| |
| 1 |
lbs |
broccoli spears |
| 2 |
Tbsp |
peanut oil |
| 2 |
Tbsp |
water |
| |
| 1 |
lbs |
flank steak, thinly cut into stripes |
| ½ |
tsp |
crashed garlic |
| |
| Marinade |
| 1 |
Tbsp |
soy sauce |
| 1 |
Tbsp |
brandy |
| ½ |
tsp |
sugar |
| ½ |
tsp |
corn starch |
| |
| Sauce: |
| ¼ |
cup |
chicken broth |
| 2 |
Tbsp |
oyster sauce |
| ½ |
tsp |
sugar |
| ½ |
tsp |
sesame oil |
| |
|
| Preparation steps: |
- Marinade the beef with soy sauce, brandy, sugar and corn starch for 2 hours to a day.
- Prepare the sauce.
- Heat a wok, add 1 Tbsp peanut oil and stir-fry the broccoli for 3 minutes on high heat.
Add 2 Tbsp water and continue to stir-fry until the broccoli change color to a lighter
green, 1-2 additional minutes. Remove the broccoli from the wok and set aside.
- Heat the wok again, add the 2nd Tbsp of peanut oil add the crashed garlic and beef.
stir-fry the beef until it changes color to brown, about 3 minutes.
- Add the broccoli and sauce to the wok.
Stir-fry additional 1-2 minutes.
Serving: With steamed rice.
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