Friday, December 13, 2019

Chinese Beef and Broccoli


Ingredients
SAUCE
2 tbsp cornstarch / cornflour
1/4 cup water
1 tsp sugar
1 tbsp dark soy sauce (Note 1)
1 1/2 tbsp light soy sauce (Note 1)
1 tbsp Chinese cooking wine (Shaoxing wine) (Note 2)
1/8 tsp Chinese five spice powder (Note 3)
1 tsp sesame oil (optional)
1/8 tsp tsp black pepper
STIR FRY
2 tbsp oil
12 oz / 360g beef fillet, flank or rump (Note 4 for tenderising option)
1 garlic clove, finely chopped
1 tsp fresh ginger, finely chopped
4 - 5 cups broccoli florets (1 head), cooked (Note 5)
1 cup water
SERVING:
Sesame seeds (optional)
Instructions

Place cornflour and water in bowl then mix. Add remaining Sauce ingredients.
Slice the beef into 1/4" / 0.5cm thick slices. Place the beef and 2 tbsp of the Sauce into a bowl and set aside.
Heat oil in a skillet over high heat. Add beef and spread out, leave for 1 minute until browned.
Stir beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until beef is no longer pink.
Pour Sauce and water into the skillet and quickly mix.