STIR FRIED BEEF AND BROCCOLI
A more authentic version of one of the most popular Chinese stir fries at restaurants. Alot less oily, a lot healthier, and not drowning in sauce.
, sliced thinly against the grain
, cut into florets (about 4 cups), blanched or steamed (should be still crisp)
Real Chinese All Purpose Stir Fry Sauce
Heat oil in wok over high heat. Add ginger and sauté for 10 seconds, then add beef and cook until sealed and browned on the outside but not yet cooked through, about 1 minute.
Add the remaining ingredients and stir fry until the sauce is thickened. Serve immediately.
Another great recipe by recipetineats.com