Things You'll Need:
- 1/2 lb. lean beef
- 4 tbsp. water
- 1 tsp. cornstarch
- 1 tbsp. light colored vegetable oil
- 1 bunch of broccoli florets (about 2 cups)
- 1 medium sized onion, sliced
- 1 green onion, chopped
- 1 carrot, sliced
- 2 cloves garlic, chopped
- 2 slices fresh ginger, chopped
- 1 tbsp. soy sauce
- Rice (optional)
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Step 1
Trim the excess fat off the beef using a knife. Discard the fat and slice the beef across the grain into thin strips.
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Step 2
Mix the cornstarch with 2 tbsp. of water in a small bowl. Set aside.
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Step 3
Place a wok on a burner on the stove. Add 1 1/2 tsp. of light colored vegetable oil to the wok and turn the burner on medium-high heat.
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Step 4
Add the sliced beef to the heated wok and oil. Cook the beef for approximately 1 to 2 minutes, stirring it constantly during cooking. When the beef has browned on the outside, remove it from the wok and set it aside.
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Step 5
Put 1 1/2 tsp. of light colored vegetable oil, the broccoli florets, sliced onion, chopped green onion (scallion), sliced carrot, chopped garlic and chopped ginger into the wok. Stir fry the vegetables in the wok for about 2 to 3 minutes or until the vegetables are tender but still brightly colored. Be sure to toss the vegetables constantly while they cook.
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Step 6
Turn the heat on the burner down to medium. Carefully add 2 tbsp. of water to the wok and cover. Cook for about 1 minute.
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Step 7
Take the lid off the wok and add the beef, 1 tbsp. of soy sauce and the cornstarch mixture to the wok. Stir the contents of the wok constantly until the sauce thickens and begins to boil. Let the sauce boil for approximately 1 minute.
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Step 8
Remove the beef and broccoli from the wok and serve over hot, cooked rice (if desired).
