Ingredients:
1/2 lb beef
1 cup broccoli
2 tbs of corn/tapioca starch
chopped garlic
1 tablespoon rice wine*
1/4 cup soy sauce*
2 teaspoons sugar*
1/4 cup water*
1/4 teaspoon sesame oil*
some white pepper
1/4 tsp MSG (if you MUST have it... and knowing you, probably)
2 tsp of corn starch mixed with 1 tbs cold water (to thicken the sauce)
Directions:
1) In a bowl, mix the meat and 2 tbs of corn starch:
2) In a pot, boil some water. Once the water is boiled, throw in the broccoli. Swirl around for 20 seconds and quickly remove the broccoli from the pot and run under cold water for about 30 seconds. You want the broccoli crunchy, not all wilted and soggy by the end of all this.
3) Add 2 tbs of oil (if you want it as oily as the the take-out places near home, then throw in an additional 2 tbs) to your wok/frying pan. Under high heat, start stir-frying the beef until it is no longer pink. Remove the cooked meat from the wok and set aside on a plate.
5) Add all the ingredients with the asterisks (*) together in a bowl. Now, in the same wok (under medium-high heat) that you cooked the beef in, add the garlic and stir fry for about 10 seconds or so. Then pour in the (*) mixture you just combined and let it cook for about a minute.
6) Now add the beef and broccoli back into the wok and stir-fry for another minute. Now is the time to add the MSG, if you should decide to.
7) To thicken the sauce, pour in the cornstarch mixture ( 2 tsp of cornstarch + 1 tbs cold water).
Stir around until the sauce thickens (sorry, had a hard time taking a picture of that while stirring). Dish it out on a plate and eat! Don't forget your rice!
Stir around until the sauce thickens (sorry, had a hard time taking a picture of that while stirring). Dish it out on a plate and eat! Don't forget your rice!
Hopefully, the pictures help!
1 comments:
yum~ beef and broccoli is my favorite Chinese take-out