Chinese Broccoli Beef

By David J. Stewart

Ingredients

• 1 bunch fresh broccoli, washed, trimmed, and sliced lengthwise
• 1 pound top sirloin or chuck steak, diced
• 1/4 cup sesame oil for frying
• 6 to 8 green onion stalks, diced
• 3 tablespoons soy sauce (I us Kikkoman's)
• 1/2 cup water
• 1/4 cup sherry
• 1 tablespoon sugar
• 1/4 teaspoon powdered ginger (if desired)
• 2 teaspoons cornstarch

Note: Soy sauce and oyster sauce bottles require refrigeration after opening. 

Preparation

Heat 2 tablespoons of the oil in a wok under high heat.  Add the beef.  Brown until meat changes color and is partially cooked through.  Remove beef from wok and drain juices.  Add remaining 2 tablespoons of oil to the skillet.  Sauté the broccoli and onions for about 5 minutes under medium-high heat.  In a small bowl, stir together the 1/4 cup water, soy sauce, sherry, and cornstarch; add sugar and ginger (if used).  Pour mixture over vegetables; add meat and cover the pan. Reduce heat to a simmer; cook until broccoli is tender, about 5 to 10 minutes.

Tastes great over Jasmine steamed rice (I always use a rice cooker).

I usually make this meal with a bag of pork pot-stickers fried brown in sesame oil, and a pound of Oscar Meyer bacon friend separately as an appetizer.  Bacon cooked over lower heat will yield chewier bacon... emmm!

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