- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
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.
