Ingredients
Equipment
Method
- Place cornflour and water in a bowl and mix them together. Add the remaining Sauce ingredients to this mixture.
- Slice the beef into 1/4 inch or 0.5cm thick pieces. Place the beef and 2 tablespoons of the prepared Sauce into a bowl and set this aside.
- Heat oil in a skillet over high heat. Add the beef and spread it out. Leave it for 1 minute until it browns.
- 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 Sauce mixture and the 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 thickens.
- Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if you want.
Nutrition
Notes
Dark soy sauce adds color and more flavor than light soy sauce. You can use all-purpose soy sauce or only light soy sauce, but the color will be lighter. Do not use only dark soy sauce because the flavor will be too strong.
Chinese cooking wine adds an authentic edge to stir fry sauces. Dry sherry or cooking sake are good substitutes. If you use mirin, omit the sugar.
If you cannot consume alcohol, replace 3/4 cup of the water with low sodium chicken broth.
Chinese Five Spice Powder is a mix of five spices and is available in the spice section of most stores.
For stir fries, use a good cut of beef like rump, flank, sirloin, t-bone, or scotch fillet. Slice the beef against the grain to make it more tender.
If you parboil the broccoli, place it in boiling water, let it return to a boil, and cook for 40 seconds (just cooked) or 1 minute (tender), then drain. Residual heat will finish cooking it.