Broccoli Beef

Broccoli Beef

• 1 pound flank or sirloin, sliced thinly across the grain (I chilled mine in the freezer for an hour before slicing)
• 2 pounds broccoli florets
• 2 large carrots, peeled, and cut into coins on the bias
• 1 cup white onion, thinly sliced
• 1 pound mushrooms, cleaned (do NOT rinse with water), and cut into large pieces
• 2 tablespoons cooking oil
• 2 cloves garlic, very finely minced
• 2 teaspoons cornstarch, dissolved in 2 tablespoons water
• hot cooked rice

For the beef marinade

• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine (or dry sherry)
• 1 teaspoon cornstarch
• freshly ground black pepper

For the sauce

• 1/4 cup oyster sauce
• 2 teaspoons Chinese rice wine (or dry sherry)
• 2 tablespoons soy sauce
• 1/2 cup chicken broth

Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

Prepare the sauce: Stir together the sauce ingredients in a small bowl.

Steam the broccoli and carrots microwave safe dish. Add veggies with some water and a pinch of salt, cover and set microwave on high for 5-8 minutes until tender-crisp. Drain thoroughly.

Heat a large frying pan or wok over high heat. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic, onions and mushrooms to the pan and fry for an additional 1 minute until the beef is no longer pink.

Pour in the sauce, add the steamed veggies and bring to a boil, let boil for 3-4 minutes, stir to coat well.

Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Serve with hot cooked rice.