Ingredients A |
|
|
1½ |
lbs. |
Beef Flank |
|
|
|
Ingredients B |
|
4 |
Tbs. |
Soy Sauce |
1 |
Tbs. |
Red Wine |
3 |
Tbs. |
Brown Sugar |
½ |
tsp. |
Baking Soda |
2 |
tsp. |
Corn Starch |
¼ |
tsp. |
Black Pepper |
|
|
|
Ingredient C |
|
2 |
Sprigs |
Green Onion (thinly sliced) |
|
|
|
Ingredient D |
|
2 |
lbs. |
Chinese Broccoli (cut in 2 inches length) |
|
|
|
Ingredient E |
|
|
|
Cooking Oil |
- Thinly slice Beef Flank against the grain and marinate in Ingredients B for at least 1 hour before cooking.
- Wash and prepare Chinese Broccoli (can be replaced by regular broccoli as well). Cook broccoli in boiling water, 2 Tbs. cooking oil, and dash of salt for 2-4 minutes or until water reboils. Drain and set broccoli in serving dish. Arrange broccoli as a bed of green under the beef.
- Pour about 1 Tablespoon of cooking oil over marinated beef and stir well. This will allow the flavor to stay with the meat while cooking.
- Pour 2 Tbs. cooking oil in the wok. Add in green onion and marinated beef. Stir fry until beef is done.
- Remove from heat and pour over broccoli.
This dish can be served over rice.