Makes:
4 servings
Total Time:
30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Beef Entrees
what you need
- Marinade:
- 2 Tbsp. soy sauce
- 2 tsp. cornstarch
- 1 Tbsp. Chinese rice wine or dry sherry
- 3/4 lb. flank steak, thinly sliced across the grain
- Sauce:
- 3 Tbsp. Chinese black vinegar or balsamic vinegar
- 1 Tbsp. soy sauce
- 1 Tbsp. Chinese rice wine or dry sherry
- 2 tsp. sugar
- 2 tsp. chili garlic sauce
- 1 tsp. sesame oil
- 2 cups broccoli florets
- 2 Tbsp. cooking oil
- 2 tsp. minced garlic
- 4 small dried red chilies
- 1 tsp. cornstarch dissolved in 2 tsp. water
make it
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.
Notes
