Beef and Broccoli Stir-fry

Another stir-fry to prepare in advance.  Although the list of ingredients and the size of the preparation directions may be intimidating, this is a very quick and simple stir-fry.

I used the Lock N Lock Cookplus Vitamin Wok.  A non-toxic and environmentally friendly coating makes this a great non-stick wok to keep in your cupboard. 

Beef and Broccoli Stir-fry

Serves 4

1 pound sirloin steak

1 medium head broccoli, cut into bite-size florets

1 red pepper, sliced into thin strips

1/4 cup purple onion, finely chopped

3 cloves garlic, finely chopped

1 tablespoon minced ginger

3 tablespoons sherry or red cooking wine

1 teaspoon cornstarch

1 teaspoon sesame oil

2 tablespoons canola oil

MARINADE:

3 tablespoon soy sauce

1 teaspoon brown sugar

1 teaspoon cornstarch

STIR-FRY SAUCE:

1/2 cup chicken stock

3 tablespoons hoisin sauce

1 tablespoon rice wine inegar

2 teaspoons brown sugar

1/2 to 3/4 teaspoons dried crushed chili (chili flakes), to taste

Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.

In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.

Heat a wok or large frying pan over medium-high heat. Add oils and swirl around, then add the onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.

Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry to keep pan moist.

Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.

Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.