Spicy Beef and Broccoli Stir-Fry

From Classic Chinese recipes

8 oz. lean steak, trimmed and cut into thin strips
2 cloves garlic, crushed
Dash of chili oil
1/2-inch piece of fresh ginger root, grated
1/2 tsp. Chinese five-spice powder
2 tbsp. dark soy sauce
2 tbsp. vegetable oil
6 oz. broccoli florets
1 tbsp. light soy sauce
2/3 c. beef stock
2 tsp. cornstarch
4 tsp. water
carrot strips to garnish

Mix together the garlic, chili sauce, ginger, five-spice powder and dark soy sauce in a bowl.  Pour the mixture over the steak, tossing to coat the strips evenly.

Heat 1 tbsp. of the oil in a heavy skilled.  Add the broccoli and stir-fry for 4-5 minutes.  Remove with a slotted spoon and set aside.  Heat the remaining oil; add the steak and the marinade, and stir-fry for 2-3 minutes until the beef is sealed.  Return the broccoli to the skillet and stir in the light soy sauce and stock.

Blend the cornstarch with the water to form a smooth paste; stir into the mixture in the skillet.  Bring to a boil, stirring constantly until thickened and clear.  Cook for 1 further minute.  Transfer to a warm serving dish and garnish with carrot strips.  Serve with rice.


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