RECIPE: Chinese Beef and Broccoli

Notes: The original recipe called for oyster sauce, not worcestershire.
I tend to pick minute steak or other cheaper cuts of beef. Cutting across the grain into bite-sized pieces helps to offset the tough nature of the meat.
Do not skip step 3 with the cornstarch (you can use any kind of starch here) or you will not get a good coating of sauce on your food.
Once the final cooking gets going, it goes very fast - chop and mix all ingredients before heating the wok.

SOURCE:  The Garden-Fresh Vegetable Cookbook

MAKES:  4 Servings

INGREDIENTS:

1 lb beef, cut into matchsticks

3 tbsp worcestershire sauce

3 tbsp soy sauce

2 tbsp Chinese rice wine or dry sherry

1 tbsp sugar

2 teasp dark sesame oil

1/2 teasp black pepper 

2 lb broccoli, stems sliced and florets roughly chopped(~12 cups) 

1/3 cup chicken broth

1 tbsp cornstarch 

3 tbsp peanut or canola oil

1 tbsp fresh ginger, minced

1 tbsp garlic, finely minced

   hot cooked white rice

METHOD:

1. Combine the beef, worcestershire sauce, 2 tablespoons of the soy sauce, 1 tablespoon of the wine, sugar, sesame oil, and pepper in a medium bowl and set aside to marinate.

2. Bring a large pot of water to a boil. Add the broccoli and blanch for 3 minutes, until the broccoli is barely tender and bright green. Drain, plunge into cold water to stop the cooking, and set aside to drain.

3. To make the sauce, combine the broth, remaining 1 tablespoon soy sauce, remaining 1 tablespoon wine, and cornstarch. Whisk until thoroughly combined.

4. Heat a large wok or skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the half the beef and marinade and stir-fry, stirring constantly, until well browned, about 4 minutes. Use a heatproof rubber spatula to scrape the beef into a medium bowl and keep warm. Return the wok to high heat. Repeat with another 1 tablespoon of the oil and the remaining beef and marinade. Transfer the beef and marinade to the bowl and wipe out the wok.

5. Heat the remaining 1 tablespoon oil over high heat until very hot. Add the broccoli and stir-fry, stirring constantly, until heated through, about 3 minutes. Push the broccoli to the sides of the pan and add the ginger and garlic. Cook until fragrant, about 45 seconds. Toss with the broccoli.

6. Return the beef to the wok. Whisk the sauce and pour into the wok. Cook, stirring constantly, until the sauce is thickened and evenly coats the beef and broccoli, about 1 minute.

Serve immediately with the hot rice.