Name: Beef with Broccoli
Cuisine: China
Ingredients: 1½ tablespoons peanut oil; 2 teaspoons minced ginger; ½ teaspoon sugar; ½ teaspoon ginger juice mixed with 1 teaspoon Shao-Hsing wine or sherry; ½ pound London broil, thinly sliced against the grain into pieces 2 inches long and ½ inch wide; 1½ teaspoons oyster sauce; 2 teaspoons Shao-Hsing wine or sherry; ¼ teaspoon salt; ½ teaspoon dark soy sauce; 1 teaspoon minced garlic; ¼ cup Chicken Broth; 1½ teaspoons cornstarch; 1 teaspoon cornstarch; Pinch of white pepper; ½ pound broccoli flowerets, cut into 2-inch-long pieces, washed, and drained; ½ teaspoon sesame oil

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is a favorite dish of Westerners; I am asked to give a recipe for it quite often. Although it happens to be a staple in virtually every Cantonese restaurant—and in non-Cantonese restaurants as well—it is difficult for a working chef to give a recipe for something that is cooked without measurement. Here is a recipe that you will enjoy and that I believe to be foolproof.