Serving Size: 4
Class: Easy (under 40 minutes)
In honor of Chinese New Year, we went into the Gremolata Kitchen vaults and pulled a recipe from one of the many cooking classes popularized in the 1980s. This decade saw a surge of interest in Chinese cuisine and every home had a wok gracing the stove top. A staple of the Chinese cooking class was this recipe which combines the flavours of oyster sauce with beef and stir-fried broccoli. A simple recipe full of taste!
Ingredients:
A Ingredients:
1 Pound of Steak, thinly sliced
1 Pound of Broccoli Florets
2 Cloves of Garlic, crushed
1 Slice of Ginger
3-4 Tablespoons of Canola or Vegetable Oil
B Ingredients:
1 Teaspoon of Baking Powder
½ Tablespoon of Sherry
½ Tablespoon of Salt
½ Tablespoon of Sugar
1 Tablespoon of Light Soy Sauce
1 Tablespoon of Oyster Sauce
1 Tablespoon of Canola or Vegetable Oil
1 Tablespoon of Cornstarch
¼ Cup of Water
C Ingredients:
1 Cup of Water
1 Tablespoon of Cornstarch
2 Tablespoons of Oyster Sauce
Directions:
Prepare the steak, broccoli, garlic and ginger.
In a bowl, combine all of the ingredients from “B List” and marinate the beef in it for about half an hour at room temperature.
Mix together all of the ingredients in the “C List” and set aside for use.
Heat the wok and then add the oil. Stir fry the broccoli for 2 minutes and then remove to your serving dish.
Reheat the wok and add more oil. Brown the Ginger and the Garlic in the oil.
Drain the beef from the marinade and add to the oil, garlic, and ginger. Stir fry for 4-5 minutes or until the beef is fully cooked.
Add in the mixture from the “C List” and stir constantly until the sauce has thickened.
Pour the beef and sauce onto the broccoli and serve.
Cook Smart Tip:
Whenever you are using a wok, a cover is your best friend to prevent any oil from splattering, especially when you add the beef. Always use caution!