Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
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1# flank steak, sliced
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2 tablespoons soy sauce
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1 tablespoon cornstarch
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1 tablespoon sherry
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1 teaspoon sugar
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1# broccoli
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3 tablespoons oil
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1/4 cup water
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1 slice gingerroot, 1x 1/8"
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1 garlic clove, crushed and peeled
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1/2 teaspoon salt, or to taste
Instructions
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- Place the beef in a bowl and add the soy sauce, cornstarch, sherry, and sugar. Stir until well mixed. Set aside.
- Peel the stalks of the broccoli. Cut off the flower head, leaving a 2" or shorter stem on the florets. Roll-cut the stems and cut the broccoli into bite-size florets about 2" long. You should have about 4 cups.
- Heat 2 tablespoons of the oil in a wok over hight heat until the oil is hot but not smoking. Test by dipping a piece of broccoli into the oil; it should sizzle. Add the broccoli and stir constantly for about 30 seconds. Stir in the 1/4 cup water, reduce heat to medium, and cover the pan. Continue cooking, stirring occasionally for another minute or two until broccoli is tender-crisp. Remove from the pan and spread out on a plate. Do not pile into a bowl, as the heat will overcook the pieces on the bottom.
- With the heat still on high, pour the remaining 2 tablespoons of oil into the same pan. Add the ginger and garlic and stir around the pan a few second until they are fragrant and begin to sizzle. Stir up the beef again and add to the pan. Stir until the meat is almost done, about 2 min. Return the broccoli and mix thoroughly. Taste and add salt if necessary. Remove the ginger and garlic, if desired. Serve hot on a platter.
