Mason

Beef With Broccoli is just a classic when it comes to asian cooking. It creates an ideal plate for nearly all situations.

Ingredients:

3/4 pound (375 g) lean meat, sliced thinly into pieces

Gravy for Beef:

1 egg

1/3 teaspoon (1.5 mL) sodium

1 Tbsp (15 mL) cooking wine

1 Tbsp (15 mL) cornstarch (corn flour)

2 Tbsp water

1 1/2 Tbsp (20 mL) oil

chinese restaurant in las vegas

1 1/2 lb (750 g) broccoli, flowerets removed, portion on the diagonal in to thin slices

1 cup (250 mL) cooking oil

2 1/2 Tbsp (30 mL) oyster sauce

2 Tbsp (25 mL) light soy sauce

3/4 Tbsp (10 mL) dark soy sauce

1 Tbsp (15 mL) sugar

A couple of drops of sesame oil

2 cloves garlic, crushed

1/2 cup (125 mL) chicken broth

2 Tbsp cornstarch (if desired)

Directions:

Blend and piece meat together marinade ingredients. Add marinade to meat and marinate for half an hour. Increase 1 1/2 tablespoons of fat to beef, combine in completely, and marinate beef for another 30 mins. Make the veggies, while meat is marinating.

Temperature wok and add 1 cup of oil. When gas is ready, add meat and stir-fry until it is not exactly prepared. Remove meat and set aside on a plate. Strain the wok and wipe clean with a paper towel.

Increase 1/2 cup water to wok. Bring the water to a and add the broccoli. Cook and cover until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for around 1 second. Add meat and vegetables and mix together. Make a well in the middle of the wok and add the sauce ingredients. Put cornstarch, stirring to thicken. Mix sauce along with other materials. Serve warm. Serves 3 to 4