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[edit] Ingredients
2 |
cups broccoli florets |
2 |
tablespoons cooking oil |
2 |
teaspoons minced garlic |
4 |
small dried red chilies |
1 |
teaspoon cornstarch dissolved in 2 teaspoons water |
2 |
tablespoons soy sauce |
2 |
teaspoons cornstarch |
1 |
|
¾ |
pound flank steak, thinly sliced across the grain |
3 |
tablespoons Chinese black vinegar or balsamic vinegar |
1 |
tablespoon soy sauce |
1 |
|
2 |
teaspoons sugar |
2 |
|
1 |
teaspoon sesame oil |
[edit] Preparation
Step 1 |
1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. |
Step 2 |
2. Combine sauce ingredients in a bowl. |
Step 3 |
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender-crisp, 2 to 3 minutes; drain. |
Step 4 |
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. |
Step 5 |
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. |
Step 6 |
Hunan Beef 7 |
[edit] About Hunan Beef
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