Beef and Broccoli

Mum and I took a Chinese Cooking Class together in 1988 and this is one of the dishes that we fell in love with and still make.
-Kathy

Ingredients

• 1 medium head of broccoli
• 1 lb flank steak or sirloin tip, cut into thin slices across the grain
• 4 1/2 Tbs neutral oil (vegetable or canola), divided
• 1/2 tsp granulated sugar
• ½ tsp garlic salt
• 2 Tbs sherry
• 3 Tbs water
• 4 slices ginger root, 1/8″ thick
• 2 tsp oyster sauce

Marinade

• 2 Tbs soy sauce
• 1 Tbs sherry
• 1 Tbs cornstarch
• 1 Tbs oil
• 1 Tbs water
  

Instructions

1. In a medium bowl, mix together the soy sauce, sherry, cornstarch, oil and water. Add beef, mix well and marinate for 20 minutes.
2. Clean and trim broccoli into bite sized florets. Cut off the tough outside of the stem and slice diagonally into thin slices.
3. Heat 3 tablespoons oil in skillet or wok over medium high heat.  Add broccoli and stir-fry 1 minute.  
4. Add sugar, garlic salt and sherry and continue frying for another minute. 
5. Add water, cover and turn down heat to simmer and steam for about a minute. Turn broccoli onto serving platter. 
6. Reheat pan to medium high heat and add remaining1½ tablespoon oil.  Fry ginger about 30 seconds then remove from pan.  Add beef and oyster sauce.  Stir-fry to desired doneness.  Serve beef over broccoli.