Categories: beef

Ingredients

• 3/4 lb beef, sliced into pencil-thin strips no longer than 2 inches
• 3 cups broccoli florets
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 2 1/2 tbsp white sugar
• 1/2 tsp black pepper
• 1 egg white, beaten until frothy
• 1 tbsp cornstarch
• 2 tbsp cooking wine
• 1/4 cup oyster sauce
• 3-4 tbsp vegetable oil

Directions

1. In a medium mixing bowl, add together the beef strips and soy sauce. Mix to ensure that all the beef is coated.

2. Add the sugar and pepper, stirring for 3 minutes so that each piece is evenly coated and that sugar is dissolving.

3. Add the whipped egg white and slowly stir in the cornstarch, again stirring for 3 minutes to make sure that the beef is evenly coated. You DO NOT want to see any sugar or cornstarch.

4. Cover and let stand in the fridge for 3 hours, stirring well after 1 and 1/2 hours.

5. Bring a large pot of water to boil. Par boil the broccoli for 1 minute. Drain in colander in sink.

6. Bring a wok to medium high heat. Add 2 tbsp oil and garlic to wok and quickly mush around.

7. Stir-fry the broccoli until tender crisp, around 5-6 minutes tops.

8. Remove broccoli to a bowl.

9. Stir-fry the meat until just under done, adding the remaining oil if needed.

10. Return broccoli to wok and stir.

11. Add the sherry and oyster sauce.

12. Stir fry for 1 minute, making sure that broccoli and beef are thoroughly coated with sauce.

13. Serve over hot white rice.

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