Serves: 3 as a main course, 6 as a side
For the Beef:
8 ounces beef flank steak
2 tsp soy sauce
1 tsp cornstarch
1 tsp vegetable oil
For the sauce:
⅓ cup water
2 tbsp Chinese rice wine or dry sherry
1 tbsp soy sauce or black bean garlic sauce
2 tsp cornstarch
1 tsp sugar
For the Stir fry:
12-16 ounces broccoli
3 tbsp vegetable oil
¼ tsp salt
¾ cup water, or as needed
1 tbsp minced garlic (optional if using black bean sauce)
1 tbsp minced fresh ginger
1. Thinly slice the beef across the grain into strips about 1-inch wide and 3-inches long. In a bowl, combine the soy sauce, cornstarch, and oil. Mix in the beef.
2. To make the sauce, mix the water, wine, soy sauce, cornstarch, and sugar in a small bowl.
3. Prepare your broccoli by trimming off the tough stalk ends of the broccoli. If the broccoli has a thick tough skin on its stems, pull off skin with your fingers or use vegetable peeler or small knife. Cut broccoli stems and florets into 2-3 inch lengths. Cut sections lengthwise to make stem pieces roughly ¼ inch thick and ½ inch wide, florets may be slightly wider. You will have 4-5 cups of pieces.
4. Set a 14-inch wok over high heat. When the pan is hot, add 1 tablespoon oil and rotate the pan to spread oil. Add the broccoli and salt; stir-fry to coat pieces with oil. Add the water and cover and cook, until the broccoli is tender-crisp and bright green, 3- 4 minutes. (If all the water evaporates before broccoli is done, add 2-3 more tablespoons water.) Transfer the broccoli to your serving dish.
5. Drain off excess water or boil away over high heat. When the pan is dry, add 2 tablespoons of oil and rotate the pan to spread the oil. Add the garlic, ginger, and beef mixture; stir fry until beef is browned, 2-3 minutes. Stir the sauce mixture and add to the pan. Stir fry until sauce boils, about 30 seconds. Arrange the prettiest broccoli pieces around sides of the serving dish and spoon the meat mixture in center. Or for more casual presentation, stir broccoli into meat mixture and pour into a serving dish.