Where does the time go? As I've been doing nothing but unpack in the last few weeks, I came across some old notes I had tucked away for 'safe keeping'. These days we seldom eat beef, but this was such a great dish that I just had to make it last night. The sweetness to this dish gives it a slightly different and distinctive flavor from the classic.
1 lb flank steak, cut across the grain in thin slices
Marinade:
1/2 tsp baking soda
1 tsp sugar
1 TBLS cornstarch
1 TBLS soy sauce
1 TBLS water
2 TBLS peanut oil
Mix the marinade thoroughly until the sugar disssolves. Add it to the sliced meat, stir and set aside for an hour.
3/4 lb broccoli, fresh or frozen
1 TBLS sherry
1 tsp sugar
1/4 tsp sea salt
2 scallions, sliced
3 slices fresh ginger root
4 TBLS peanut oil
Prepare broccoli & drain well. Heat wok or fry pan until hot, add 2 TBLS oil, and toss in cooked broccoli. Stir fry a few minutes, add wine, salt, sugar. Cover & cook 3 minutes. Remove from heat and lay on a plate.
Seasoning sauce:
2 TBLS oyster sauce
1 TBLS lite soy sauce
1 tsp sugar
3/4 cup chicken or vegetable stock
1 tsp sesame oil
1 TBLS cornstarch dissolved in 1 TBLS water.
Heat the remaining oil to your pan, add marinating beef and stir fry for 2 minutes or so. Add ginger slices and scallions and stir fry 2 minutes more. Now add in the seasoning sauce, stirring quickly until the sauce thickens. Remove from heat and pour over broccoli & serve with white rice. Enjoy!
