Tito Sherwin's Cooking Recipes: Beef & Broccoli

Beef with Broccoli

Serves 3–4
Serve this restaurant favorite on a bed of white rice or cooked noodles, accompanied by a few fortune cookies.

¾ pound beef steak, such as inside round

3 teaspoons Chinese rice wine or dry sherry

1½ teaspoons cornstarch

6–8 broccoli stalks with flowerets

¼ red onion

1½ cups oil for frying

2 garlic cloves, minced

Lemon

Cut the beef across the grain into thin strips about 2 inches long. Add the rice wine, cornstarch, and baking soda. Marinate the beef for 1 hour.

Blanch the broccoli by plunging into boiling water for about 3 minutes. Drain thoroughly. Separate the flowers and the stalks, and cut the stalks into spears along the diagonal. Chop the red onion.

Add 1½ cups oil to a preheated wok or skillet. When oil is hot, velvet the beef by adding it to the hot oil just until it changes color, and quickly removing from the wok. Drain the velveted beef on paper towels.

Remove all but 2 tablespoons oil from the wok. Add the garlic and stir-fry briefly until aromatic. Add the broccoli. Stir-fry for a minute and then add the red onion. Stir-fry the broccoli until it turns bright green and the red onion until it is soft and translucent.

Give the Brown Sauce a quick stir. Push the vegetables up to the sides and add the sauce into the middle of the wok. Turn up the heat and bring the sauce to a boil, stirring vigorously to thicken. Add the beef back into the wok. Mix everything through and serve hot.