Beef and Broccoli - 芥蘭牛肉

Even though this is a highly praised dish from my friends and family, I never can guaranty that it would turn out exactly the same every time. The official instruction from my trusted Chinese cookbook always give instructions to blanch the vegetables for the stir fry. I never bother with this step unless I am making a big batch for a party. I just sauté the vegetables with a little bit of oil and add a little water if needed until the vegetable is cooked to the desired tenderness.

1 bundle of broccoli, or 1 pound of broccoli crown, cut the floret into smaller pieces

Blanch broccoli in boiling water, remove, drain and rinse in cold water, drain, and set aside

1/2 pound flank stake, slice across the grain in 45 degree angle

1 teaspoon of corn starch

2 teaspoon of soy sauce

2 teaspoon of water

Marinade beef in the above ingredients

1 1/2 tablespoon Oyster sauce

1 teaspoon sugar

Heat wok to medium-high heat and add 2 teaspoon of safflower oil. Coat the wok with oil evenly. Sauté the marinated beef for a few minutes until it's almost cooked. Remove beef and set aside. Sauté the broccoli for a minute or two until the desired tenderness. Add beef back to the wok, add the oyster sauce and sugar and stir until beef is cook. Do not over cook the beef so it does not get tough. Transfer to a serving plate and serve.