Beef with broccoli

Ingredients

• 1 lb Flank Steak or beef tenderloin, sliced thinly in bite size pcs
• 2 cups Broccoli Florets
• 1 small Carrot peeled, sliced on diagonal
• 2 Green Onions chopped
• 2 tbsp Peanut or Canola oil
• 1/4 cup Chicken broth
• 2 tbsp Lite soy sauce
• 1 tbsp Shaoxing rice wine or sherry
• 1 tsp Sugar
• 1 tbsp Cornstarch
• 2 slices fresh chopped ginger
• 3 dashes Ground white pepper
• 2 tbsp Soy sauce
• 1 tsp Dark soy sauce
• 2 tbsp Oyster sauce
• 2 tsp Cornstarch mixed with 2 tbsp water
• Salt and pepper to taste

Instructions

1. 1. Marinate the beef. Set aside for 15 to 30 minutes on counter or 2-4 hours in refrigerator. If you refrigerate, take out and leave on counter for 30 minutes.
2. 2. Prepare vegetables. This can be done ahead.
3. 3. Prepare sauce and set aside.
4. 4. Add 1 tbsp oil to a hot wok. Add beef and stir fry until almost done. Remove and set aside. Wipe out the wok if necessary.
5. 5. Add 1 tbsp oil to the hot wok and add the vegetables. Add up to 1/4 cup broth. Stir fry for 2 minutes.
6. 6. Return meat to wok and add sauce to the center. Stir fy until everything is fully incorporated and vegetables are crisp tender. Thin with additional chicken broth or water, if necessary.
7. 7. Dish out and garnish with the green onions. Serve with steamed rice.
8. For a richer sauce and a variation, add 1 tbsp Black bean sauce with garlic to the marinate. You can add chili paste (to taste) if you like it spicy.