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Recipe courtesy of Ching-He Huang

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Total:: 25 min
Prep:: 15 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

1 tablespoon peanut oil
2 cloves garlic, finely chopped
1 tablespoon Sichuan peppercorns
1 pound beef sirloin, sliced to 1/2-inch-thick strips
4 ounce tender baby broccoli florets, blanched (about 1 1/2 cups)
1 tablespoon Shaohsing rice wine or dry sherry
1 to 2 teaspoons honey
1 to 2 tablespoons light soy
1 teaspoon dark soy
1/4 cup hot vegetable stock
1 heaping tablespoon cornstarch, blended with 2 tablespoons cold water

Directions

Heat a wok over high heat and add the oil. When the oil begins to smoke, add the garlic and Sichuan peppercorns and stir-fry quickly for a few seconds.

Add the beef and let it settle for a moment. As it starts to turn brown, after a minute or so, add the broccoli florets and the rice wine. Stir-fry for a few seconds.

Season the beef and broccoli with the honey, light soy and dark soy.

Add in the vegetable stock and bring the mixture to a boil. Stir in the cornstarch and water mixture and cook to thicken, about 1 minute. Serve immediately.

My Private Notes

Name: Beef with Broccoli
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 tablespoon peanut oil; 2 cloves garlic, finely chopped; 1 tablespoon Sichuan peppercorns; 1 pound beef sirloin, sliced to 1/2-inch-thick strips; 4 ounce tender baby broccoli florets, blanched (about 1 1/2 cups); 1 tablespoon Shaohsing rice wine or dry sherry; 1 to 2 teaspoons honey; 1 to 2 tablespoons light soy; 1 teaspoon dark soy; 1/4 cup hot vegetable stock; 1 heaping tablespoon cornstarch, blended with 2 tablespoons cold water