Chinese Beef With Broccoli
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
42
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Cornstarch4 tbsps
Soy Sauce2 tsps
Sugar5 tbsps
Peanut Oil1 tbsp
Oyster Sauce1.25 cups
Chicken Broth (low-sodium)2 cloves
Garlic (minced)Directions:
1
Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl
2
Add the steak and toss to coat; refrigerate until ready to cook
3
Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside
4
Heat 1 tablespoon peanut oil in a large skillet over high heat
5
Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate
6
Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes
7
Add the tomatoes and cook, turning gently, 2 minutes
8
Transfer the onion and tomatoes to the plate with the broccoli
9
Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet
10
Add the garlic and steak and stir-fry 1 minute
11
Whisk the sauce mixture, then add to the skillet and simmer 1 minute
12
Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes
13
Serve with rice, if desired
14
Photograph by Antonis Achilleos