1 1/2 pounds of broccoli, (cleaned and cut into 1 1/2 inch florets)
1 1/2 pounds strip loin steak (ask for it thick cut to 1 1/2 inches)
salt and pepper to season
2 cloves minced garlic
2 tbsp peanut oil
1/4 tsp freshly ground nutmeg
1/2 tsp Chinese five spice powder
1/2 tsp fresh grated ginger
4 tbsp hoisin sauce
2 tbsp oyster sauce
2/3 cup beef stock
Cornstarch Slurry ( 1 tbsp cornstarch dissolved in 3 tbsp cold water)
Steam the broccoli florets for only about 3 to 4 minutes. Drop the steamed florets into a big bowl of ice water to stop the cooking action. Drain the florets from the cold water and set aside.
Slice the beef across the grain in thin slices. Heat the peanut oil in a wok at the highest heat. Lightly season the beef strips with salt and pepper and cook the beef strips in small batches for only a couple of minutes in the wok. Set aside.
Saute the minced garlic in the wok for a minute before adding the freshly ground nutmeg, Chinese five spice powder, fresh grated ginger , hoisin sauce, oyster sauce and beef stock. Simmer together for a few minutes before adding enough of the cornstarch slurry to thicken the sauce. Taste the sauce and do a final seasoning with salt and pepper if necessary. Add:
1 tsp toasted sesame oil
Toss the cooked beef strips and broccoli back into the sauce and toss together over high heat only for a minute until the broccoli is heated through. Serve over rice or Chinese noodles. Toasted cashews make a nice garnish too.
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