How to Make Beef With Broccoli Stir-Fry

This is a quick and tasty way to make a Chinese-inspired meal. The recipe serves four.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Chef's Knives
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Woks
• 1 1/2 tbsp. soy sauces
• 3 tbsp. cornstarches
• 2 garlic cloves - peeled and minced
• 2 tbsp. toasted white sesame seeds
• 1 1/2 tbsp. Chinese rice wine (Shaoxing)
• 1 1/2 tsp. salt
• 1 lb. broccoli florets
• 1 tbsp. freshly chopped ginger
• 1 bunch green onions - green tops sliced into thin rings
• 1 c. beef broth
• 3 tbsp. peanut oil
• 1 1/2 lbs. beef chuck - sliced into 1-by-1/8-inch pieces

1. Stir the cornstarch, rice wine, and soy sauce in a large bowl. Add the meat to the mixture and stir to coat it.
2. Let the meat marinate for 30 minutes.
3. Prepare the rest of your ingredients as the meat marinates. You'll want to have everything ready before you start to cook.
4. Heat the oil over medium heat in a wok or large skillet, then add the ginger, salt and garlic.
5. Cook, while stirring, until the garlic is golden but not brown. Increase the heat to medium-high and add the beef with the marinade.
6. Stir-fry the beef for about 4 minutes. Add the broccoli to the pan and stir-fry for about 2 minutes.
7. Add the broth to the pan and allow it to boil. Cover the pan, lower the heat to medium, and cook for 4 minutes or until the broccoli is tender.
8. Check the consistency of the sauce. If it's too thin, mix 1 tsp. cornstarch with 2 tsp. water and add it a little at a time to the sauce.
9. Stir and allow at least 45 seconds for the sauce to thicken. If the sauce needs more thickening, repeat the process.
10. Serve over steamed or fried rice, garnished with sesame seeds and green onions.

Tips & Warnings

• Dry sherry is a good substitute if rice wine is unavailable.