Make a marinade in a medium bowl by whisking
together soy sauce, sherry, cornstarch, honey,
and sesame oil.
Add sliced beef and coat. Set aside for at
least 15 minutes at room temperature, or
refrigerate if marinating longer.
Make the sauce in a medium bowl by whisking
together beef stock, oyster sauce, soy sauce,
sherry, and cornstarch until the cornstarch is
dissolved and no white lumps remain. Set aside.
Heat a wok or large saute pan over high heat.
Add 1/3 cup water and bring to a boil.
Add broccoli to the wok and saute until just
tender and bright green, about 3 minutes.
Transfer broccoli to a bowl and set aside.
Dry the wok with a paper towel then set heat to
medium-high until very hot.
Add vegetable oil to the wok. Once the oil is
hot, add the ginger and garlic clove, sauté for
30 seconds.
Add the marinated beef in a single layer, cook
without moving for 1 minute. Stir fry until no
longer pink, about 1 minute.
Add the sauce to the wok and bring to a rapid
simmer, stirring occasionally until thickened,
about 1 to 2 minutes.
Add the cooked broccoli and red bell peppers to
the wok, stir-fry for an additional 1 to 2
minutes to warm.
Season with pepper to taste. Serve immediately
with rice if desired.
Originally Submitted
2/1/2020
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