1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 lb or more top sirloin or sirloin tip, sliced against the grain 1/8 inch thick
3 tablespoons peanut oil
10 ounces broccoli florets and stems
ginger root, fresh or frozen grated
chili pepper flakes
3 garlic cloves, finely chopped
3 tablespoons soy sauce
1/3 cup water if more beef, then add more water
Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.
Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. Constantly stirring beef. Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil.
Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes.
Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes.
- Partially freeze meat before slicing against the grain- Appro. 30 minutes.
- Have all your ingredients prepped and ready to use before beginning.
- Cut all ingredients the same size for even cooking.
- Pre-heat the wok on medium-high to high heat for at least a minute before adding oil.
- Make sure oil coats all sides of wok.
- If possible, never add more than a cup of meat at a time to the wok.
- Remove the meat from the wok when it changes color - for example the redness in the beef is gone. At this point the meat is approximately 80 percent cooked.
- Do not use wet vegetables. Vegetables should be as dry as possible.
- Once the dish is completed, taste and adjust seasonings as desired.
- Serve the stir-fried dish immediately.