This is an old recipe I got in the Seventies or Eighties from somebody (sorry, I cannot remember who). It was well tested on my family as they grew up.
Course Main Course
Cuisine Chinese
Servings 4portions
Equipment
1 Wok optional would be a large fry pan
Ingredients
3/4poundlean beef
Marinade
1tablespoonrice vinegarsubstitute rice wine if desired
1teaspoonsugar
1teaspoonsoy sauce
1tablespoonwater
1tablespooncornstarch
Sauce
2tablespoonsoyster sauce
1tablespoonlight soy sauce
1tablespoondark soy sauce
1tablespoonwater
Thickener
1teaspooncornstarch mixed with 1 tablespoon water
Broccoli
1poundfresh broccoli
2garlic cloves
For Cooking Broccoli
1/2cupwater
1/4teaspoonsaltor to taste
1/2teaspoonsugaror to taste
Cooking Oil
1 1/4cupsoilOr as needed. Neutral oil.
Instructions
Make Sauce
In a bowl mix the Sauce ingredients. Set aside.
To Cook Broccoli
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Beef Preparation
For the best slicing, put your beef in the freezer for ten minutes. It will stiffen up and make it easier to cut. Thin slice against the grain.
Make the marinade for the beef by mixing the ingredients in a large bowl. Place the sliced beef in the bowl and stir until covered. Let this sit for about 10 minutes.
Cooking - Beef First
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef.
Add the beef to the wok.
Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces.
Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Broccoli Cooking
Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken.
Mix everything together and serve hot over steamed rice.
Notes
Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).