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Categories:
cornstarch salt black pepper beef vegetable oil broccoli garlic soy sauce water Accompaniment fresh cilantro
Viewed: 43 - Published at: 8 years agoIngredients
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 pound sirloin beef tips, sliced against the grain 1/8 inch thick
- 3 tablespoons vegetable oil
- 10 ounces frozen broccoli florets, thawed
- 3 garlic cloves, chopped
- 3 tablespoons soy sauce
- 1/3 cup water
- Accompaniment: rice
- Garnish: fresh cilantro sprigs
- a well-seasoned 14-inch flat-bottomed wok
Method
- Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.
- Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil.
- Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes.
- Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes.
