Beef with Broccoli

Ingredients:
beef
broccoli
6 1/2 inch pieces green onions
6 slices of ginger
1 shallot, chopped
dried shiitake mushrooms, stems removed, rehydrated and sliced

Marinade:
1 T cornstarch
1 T soy sauce
1/2 T sherry or cooking wine
1/2 T water

Sauce:
3 Tbsp water
1 1/2 Tbsp oyster sauce
1 Tbsp soy sauce
1/2 Tbsp sherry or cooking wine
1 tsp cornstarch
1/2 tsp sugar
dash of pepper, sesame oil
2 Tbsp oil

Procedure:
Cut the beef across the grain in thin, bite-sized pieces. Mix with marinade for at least one hour. Before frying, add 1 Tbsp oil and mix so that the pieces of meat will separate easily when stir-frying.

Separate the flowerets of the broccoli from the stem. Slice the stem. Cook in boiling water for 1 min. Remove, drain and set aside.

Heat the wok with 1-2 Tbsp oil. When the oil is hot, add the onions, ginger and shallots. Add the beef. Add the sauce. Toss in the broccoli. Remove to a serving platter. Serve.

Note:

I use 2/3 lb beef tenderloin or rib-eye steak for this recipe. Add onions if shallots not available. Sometimes, I also sub broccoli with corn and snap peas.