Beef and Broccoli

Ingredients

• 8 oz (230 g) beef tenderloin, flank steak or flap meat, cut into piece s
• 6 oz (170 g) broccoli florets
• water, for boiling
• 2 1/2 tablespoon soil
• 2-inches (5 cm) ginger, peeled and slice d
• 1/2 tablespoon soy sauce
• 1 teaspoon rice wine, or sherry
• 1/2 teaspoon sesame oil, optional
• 3 dash eswhite pepper
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1/4 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch
• 4 tablespoon swater

Instructions

1. Marinate the beef with all the Marinade ingredients for about 15 minutes.
2. Bring the water to a boil and add a few drops of oil. Blanch the broccoli florets in the hot water for about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
3. Prepare the sauce in a small bowl. Stir to mix well. Set aside.
4. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir fry the beef until it is 70% cooked. Remove from the heat and set aside.
5. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir fry until fragrant. Transfer the beef to the wok or skillet and stir fry until cooked through and the center of the meat is no longer pink, about 1 2 minutes. Add the broccoli and then the sauce, stirring to combine the ingredients well.
6. As soon as the sauce thickens, remove from the heat and serve immediately.