(The secret to this popular restaurant dish is to marinate the beef in a bit of oil)
Serves 3 to 4
1/4 lb (375
g) lean beef, sliced thinly into bite-sized pieces
Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water
1 1/2 Tbsp (20 mL) oil
1 1/2 lb (750 g) broccoli, flowerets removed,
slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)
Directions:
Slice beef and mix together marinade
ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2
tablespoons of oil to beef, mix in thoroughly, and marinate beef for another
thirty minutes. While beef is marinating, prepare the vegetables.
Heat wok and add 1 cup of oil. When oil is
ready, add beef and stir-fry until it is nearly cooked. Remove beef and set
aside on a plate. Drain the wok and wipe clean with a paper towel.
Add 1/2 cup water to wok. Bring the water to a
boil and add the broccoli. Cover and cook until broccoli is cooked through.
Drain the wok.
Heat wok and add oil (about 2 tablespoons).
Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix
together. Make a well in the middle of the wok and add the sauce ingredients.
Add cornstarch, stirring to thicken. Mix sauce together with other ingredients.
Serve hot.
Variations
*Add carrots and onion if desired. Boil in the
wok with the broccoli (you'll need to add more water).
