Ingredients
-
2 packages Broccolifrozen florets or spears
-
1 lb Flank Steaksliced against the grain into bite sized pieces
-
1 tsp Sugar
-
1 tsp MSGoptional
-
1/4 tsp White Pepper
-
2 tbsp Soy Sauce
-
2 tbsp Sherry
-
Canola Oil
-
1/4 cup Oyster Sauce
-
1/2 cup Chicken Broth
-
1 tbsp Cornstarch
-
2 to 3 cloves Garlicminced
-
1/4 cup Water
-
1/8 tsp Salt
Directions
Steps
|
1
Done
|
Defrost broccoli florets. Slice, drain and set aside. |
|
2
Done
|
Place sliced beef in a bowl. Add sugar, MSG, white pepper, soy sauce, sherry and 1 Tbsp. oil. Marinate the beef for at least 1/2 hour before cooking. |
|
3
Done
|
Drain beef and mix marinade with oyster sauce, chicken broth, and cornstarch. Set aside sauce mixture. |
|
4
Done
|
Heat wok; add 2 Tbsp. oil and salt. Add garlic and stir fry until golden. Add beef and stir fry for 1 minute or until meat has browned on the outside. Remove beef and set aside. |
|
5
Done
|
Add 1 Tbsp. of oil to wok, add broccoli and stir fry for 1 1/2 minutes. Add water, cover and cook for 2 minutes. |
|
6
Done
|
Add sauce mixture while stirring. When sauce begins to thicken add beef and juices, cover and cook for 1 minute. |
|
7
Done
|
Place in serving platter and serve over rice. |
