Ingredients
Equipment
Method
- In a bowl, mix cornstarch and water. Add the remaining sauce ingredients and mix well.
- Slice the beef into 1/4 inch 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 the marinated beef and spread it out in a single layer. Cook for 1 minute until browned.
- Stir the beef for 10 seconds, then add the garlic and ginger. Stir for another 30 seconds or until the beef is no longer pink.
- Pour the remaining sauce and 1 cup of water into the skillet and mix quickly.
- When the sauce starts bubbling, add the broccoli. Stir to coat the broccoli in the sauce, then let it simmer for 1 minute or until the sauce has thickened.
- Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.
Notes
If using economical beef, consider tenderising it the Chinese way (“velveting”, simple, highly effective!). Dark soy sauce provides a darker color and richer flavor than light soy sauce. You can use all-purpose soy sauce or just light soy sauce, but the sauce color will be lighter. Avoid using only dark soy sauce as the flavor will be too strong. Chinese cooking wine adds an essential 'restaurant' flavor to stir-fries; dry sherry or cooking sake are good substitutes. If using mirin, omit the sugar. For an alcohol-free version, replace 3/4 cup of water with low-sodium chicken broth. Chinese five spice powder is a blend of five spices available in most supermarkets. For the beef, slice against the grain for tenderness. If par-boiling broccoli, boil for 40 seconds for just-cooked or 1 minute for tender, then drain; residual heat will finish cooking it.