using a sharp knife, cut steak into thin strips and place in a shallow dish.
Mix together the garlic, chili oil, ginger, 5 spice powder, and dark soy sauce in a small bowl and pour over the beef, stirring to coat the strips evenly.
Cover the bowl and let the meat marinate for sevel hours in the refrigerator to allow the flavors to develop fully.
Heat 1 Tbs. olive oil in a pre-heated large skillet or wok. Add the broccoli and stir-fry over medium heat for 4-5 minutes. remove with slotted spoon and set aside until required.
heat the remaining oil in the same skillet or wok. Add the steak together with the marinade, and stir-fry for 2-3 minutes, until the steak is browned and sealed.
return the broccoli to the skillet or wok and stir in the light soy sauce and stock.
Blend the cornstarch with the water to form a smooth paste and stir into mixture. bring to a boil, stirring, until thickened and clear. Cook for 1 minute. transfer the stir-fry to a warmed serving dish, arrange the carrot strips in a lattice on top, and serve immediately.
Originally Submitted
2/21/2008
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