Recipe ingredients
- 2 cups broccoli florets
- 2 tablespoons cooking oil
- 2 teaspoons minced garlic
- 4 small dried red chilies
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- Marinade:
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon Chinese rice wine or dry sherry
- 3/4 pound flank steak, thinly sliced across the grain
- Sauce:
- 3 tablespoons chinese black vinegar or balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chinese rice wine or dry sherry
- 2 teaspoons sugar
- 2 teaspoons chili garlic sauce
- 1 teaspoon sesame oil
Recipe method
- Combine marinade ingredients in a bowl.
- Add beef and stir to coat.
- Let stand for 10 minutes.
- Combine sauce ingredients in a bowl.
- Place broccoli in a large pot with 1 inch of boiling water.
- Boil until tender-crisp, 2 to 3 minutes. Drain.
- Place a wok over high heat until hot.
- Add oil, swirling to coat sides.
- Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds.
- Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
- Add broccoli and sauce to wok. Bring to a boil.
- Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Other chinese recipes:
Hunan beef recipe
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