Preparation time: 15 minutes
Marinating time: 1 hour
Cooking time: 7 minutes
Yield: 4 servings
Ingredients:
1 1/2 pounds beef sirloin tip, thinly sliced
1 egg white
1/4 cup rice wine
1 tbsp plus 1 tsp dark soy sauce
2 tsp cornstarch
1 tsp baking soda
5-6 cups small broccoli florets, about 3/4 pound
2 tbsp oyster sauce
2 tsp sugar
2 tbsp vegetable oil
4 cloves garlic, chopped
freshly ground pepper
Directions:
1. Place beef slices in a large food storage bag. Whisk together the egg white, rice wine, 2 tsp soy sauce, 1 tsp cornstarch and baking soda in a small bowl; pour over beef. Seal; turn bag to coat beef with marinade. Refrigerate for 1-3 hours.
2. Heat a large saucepan of water to a boil; add broccoli. Cook for 30 seconds; drain. Set aside. Mix remaining tsp cornstarch, 1/2 cup water, oyster sauce, remaining 2 tsp soy sauce, sugar and pepper to taste in a bowl; set aside.
3. Heat wok over high heat. Add oil; heat until very hot. Add beef in batches; stir-fry until meat is lightly browned, about 2 minutes. Remove with slotted spoon to bowl.
4. Discard all but 2 tsp of the oil; heat oil over medium-high heat. Add garlic. Cook, stirring, until garlic softens, about 30 seconds. Stir in the water-oyster sauce mixture. Add to wok, heat to a boil; cook 1 minute. Stir beef and broccoli back into wok. Cook to heat through, about 1 minute.
* Posted in Chicago Tribune, Aug 22-23, 2006.
