Chinese-Style Beef with Broccoli

A quick and tasty Chinese dish – one of the classics and a very popular choice in Asian restaurants.

Ingredients:

Sauce:

• 1 ¼ cups water

• 2 tsp cornstarch

• 1 tsp sugar

• 1 tsp sesame oil

• ½ tsp salt

• 1 tbsp dark soy sauce

• 1 tbsp light soy sauce

• 1 tbsp rice wine

• 1/8 tsp five-spice powder

• 1/8 tsp black pepper

For stir-frying:

• 1 large broccoli, florets only, thick stems removed

• 1–2 cloves garlic, pressed or finely chopped

• 1 tsp fresh ginger, grated

• 360 g (about 12 oz) lean beef, cut into thin strips

• Neutral oil for frying (sunflower or canola)

Instructions:

1. In a bowl, mix the water with cornstarch until smooth. Add the remaining sauce ingredients and whisk well to combine.

2. Place the sliced beef in a glass dish, add 2 tablespoons of the sauce, mix, and refrigerate while preparing the rest.

3. Cook the broccoli (preferably steamed) until just tender but still crisp. Rinse with cold water and drain.

4. Heat about 1 tablespoon of oil in a wok or large skillet over high heat. Stir-fry the beef quickly, then transfer to another plate.

5. Add a little more oil to the pan, then stir-fry the garlic and ginger for a few seconds until aromatic (be careful not to burn the garlic).

6. Add the broccoli florets and stir-fry briefly, stirring continuously.

7. Mix the remaining sauce and pour it into the wok/pan. Cook for about 30 seconds until the sauce starts to thicken.

8. Return the beef to the pan and heat everything together until the sauce is thick enough to coat the beef and broccoli evenly.

9. Serve immediately with steamed rice.