Ingredients
Equipment
Method
- In a bowl, mix cornstarch and water. Add the remaining sauce ingredients.
- 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. Cook for 1 minute until browned.
- Stir the beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until the beef is no longer pink.
- Pour the remaining sauce and 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.
Nutrition
Notes
Dark soy sauce provides a darker color and richer flavor. Light soy sauce can be used as a substitute for both, but the sauce will be lighter in color. 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 tender beef, slice it against the grain. Slow-cooking cuts like chuck are not suitable unless tenderized. To par-boil broccoli, cook in boiling water for 40 seconds to 1 minute, then drain. The residual heat will finish cooking it.