CANTONESE BEEF AND BROCCOLI STIR-FRY

Source: From Fearless Week Nights in the Chinese Kitchen with Helen Chen (2019)nsert fancy description here
PREP TIME: 1 hour
SERVES: 4
TOTAL COOKING TIME: 45 minutes
INGREDIENTS
  • 1 lb Angus flank steak
  • 1 tbsp cornstarch
  • 6 tbsp Cantonese oyster sauce
  • 1 lb Chinese broccoli
  • 2 tbsp canola oil
  • ¼ cup chicken broth
  • ½ cup canned sliced bamboo shoots
  • Cornstarch slurry: 2 tsp of cornstarch and 1 tbsp cold water
DIRECTIONS
  • Thinly slice flank steak (across the grain).
  • In a small bowl, mix beef with 1 tbsp cornstarch and 1 tbsp of Cantonese oyster sauce.
  • Wash and clean broccoli with cold water. Cut broccoli into bite-sized pieces.
  • In a wok, heat 1 tbsp canola oil over high heat until hot. Add broccoli and stir constantly for 30 seconds. Stir in chicken broth. Reduce heat to medium and cover wok. Continue cooking, stir occasionally for another 1 minute until broccoli is crisply tender but not overcooked. Remove pan from heat.
  • Using another saucepan, add 2 tbsp canola oil over medium heat until hot. Stir in beef mixture to the pan. Cook and stir for 1 minute. Add bamboo shoots and remaining 5 tbsp of stir-fry oyster sauce. Add broccoli and mix thoroughly.
  • Add cornstarch slurry to thicken the sauce. Transfer to dish and serve hot.
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