Beef and broccoli comes to mind for many North Americans when they think of Chinese food.  I have nothing against this dish, but my mom never made it when I was growing up.  You’ll never see me order it from a restaurant, either.  But since it’s so popular (and broccoli was on sale), I thought I’d make it because stir frying meat and vegetables is still in the spirit of Chinese cuisine.

Stir Fried Beef and Broccoli Recipe

2 stalks broccoli, flower heads only, cut into bite sized florets

3/4 pound (approx.) flank steak or sirloin, sliced thinly against the grain into bite sized pieces

1/4 cup + 2 tbsp vegetable oil

for the marinade:

2 garlic cloves, minced finely

2 slices ginger, cut into thin strips

1 1/2 tbsp soy sauce

1 tbsp shaoxing wine

1 tsp dark soy sauce

1 tbsp cornstarch

ground black pepper

for the sauce:

1 tsp cornstarch mixed with 1 tbsp water

2 tbsp oyster sauce

1 tbsp soy sauce

In a bowl, combine the sliced beef with the marinade ingredients: garlic, ginger, soy sauce, dark soy sauce, shaoxing wine, cornstarch, and a pinch of black pepper.  Marinate the beef for at least 30 minutes.  Meanwhile, in a small bowl, mix together the sauce ingredients: cornstarch in water, soy sauce, and oyster sauce.  Set aside.

Heat the wok over high heat.  Add 2 tbsp oil and when the oil is hot, add the broccoli.  Give it a few stirs and add 1/2 cup of water.  Allow the broccoli to cook, stirring occasionally for 3 to 6 minutes (depending on the size of your florets) until they are tender but still crisp.  Then dish out and strain.  Carefully, wipe the wok completely dry and return to high heat.  Once the wok is hot, add 1/4 cup of oil.  When the oil is very hot, swirl the oil to cover the wok and add the beef.  Allow it to caramelize for 30 to 40 seconds.  During that time, do not touch the beef.  Then stir the beef until it is almost cooked through, about 1 more minute.  Do not overcook the beef.  Add the broccoli back into the wok and add the sauce.  Cook and stir until the sauce thickens to your desired consistency, about 30 seconds to 1 minute.  Dish out and serve immediately with rice.