Ingredients
Equipment
Method
- In a bowl, mix cornstarch and water. Add the remaining sauce ingredients.
- Slice the beef into 1/4″ / 0.5cm thick slices. Place the beef and 2 tbsp of the sauce into a bowl and set aside to marinate.
- Heat oil in a skillet over high heat. Add beef and spread out. Cook for 1 minute until browned.
- Stir beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until beef is no longer pink.
- Pour the remaining sauce and water into the skillet and mix quickly.
- When the sauce starts bubbling, add broccoli. Stir to coat the broccoli in sauce, then let it simmer for 1 minute or until sauce is thickened.
- Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.
Notes
Note 1: Dark soy sauce provides a darker color and richer flavor than light soy sauce. You can use all-purpose soy sauce or only light soy sauce, but the sauce color will be lighter. Avoid using only dark soy sauce as the flavor will be too strong. Note 2: Chinese cooking wine is essential for authentic Chinese stir-fry sauces. Dry sherry, cooking sake, or mirin (omit sugar if using mirin) are good substitutes. If you cannot consume alcohol, replace 3/4 cup of the water with low-sodium chicken broth. Note 3: Chinese Five Spice Powder is a blend of five spices, available in most supermarkets. Note 4: For tender beef, slice against the grain. Look at the direction of the meat fibers and cut perpendicular to them. Slow-cooking cuts like chuck are not suitable unless tenderized. Note 5: To par-boil broccoli, place florets in boiling water for 40 seconds (for just cooked) to 1 minute (for tender), then drain. The residual heat will finish cooking.