Beef With Broccoli And Oyster Sauce
beef, chinese
3/4 lb lean beefsteak, cut
1 diagonally into 1.5x1.5
1 sheets
1/8 teaspoon baking soda (bicarbonate of
1 soda)
1 tablespoon soy sauce
2 teaspoon dry sherry
1 garlic clove, mashed
1 oil for stir-frying
1 garlic clove, mashed
1 1/4 lb broccoli florets, cut into
1 bite-sized pieces
1/2 lb mushrooms, sliced
1 tablespoon cornstarch
1 oil for stir-frying
1 garlic clove, mashed
4 tablespoon oyster sauce
2 tablespoon dark soy sauce
1/2 cup water or broth
2 teaspoon cornstarch
4 teaspoon water
1 soy sauce,
1 water,
1 salt,
1 pepper
Toss the beef with the soda. Let sit 5 min. Toss again with soy, sherry, and garlic. Let sit while you prepare the rest of the stuff.
Heat a wok or frying pan to hot. Toss in oil and 1 garlic. Stir-fry broccoli in hot oil until crisp-tender. About 30 sec before it's done, add the mushrooms and cook them together. Set aside.
Toss the beef again, this time with cornstarch.
Heat a wok or frying pan to hot. Toss in oil and 1 garlic. Stir-fry meat in hot oil until the surface no longer shows blood. Remove to a platter while you prepare the wok once again.
Clean out the wok or frying pan. Heat it to hot. Toss in the meat and the broccoli. Add oyster sauce and soy sauce. Add the liquid and make sure it's hot. Mix the cornstarch and water to make a thin paste. Dump about 2/3 of it into the dish, stirring rapidly all the time. You may need to add the rest, or not, as the case may be. You also may need to add more water or broth.
As soon as the sauce is thick, taste for seasoning. Correct with soy sauce, water, salt, or pepper. Serve over or next to plain steamed rice.
From: Michael Loo Date: 06-11-96 Cooking From: Gail Shipp Date: 05 Nov 97
Yield: 3 servings