Szechuan-style Steamed Beef

Description

The secret to this popular restaurant dish is to marinate the beef in a bit of oil.

• Contributed by World Recipes Y-Group
• This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

• ¾ lb (375 g) lean beef, sliced thinly into bite-sized pieces
• 1 egg
• ⅓ tsp (1.5 ml) salt
• 1 tbsp (15 ml) cooking wine
• 1 tbsp (15 ml) cornstarch
• 2 tbsp water
• 1½ tbsp (20 ml) oil
• 1½ lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
• 1 cup (250 ml) cooking oil
• 2½ tbsp (30 ml) oyster sauce
• 2 tbsp (25 ml) light soy sauce
• ¾ tbsp (10 ml) dark soy sauce
• 1 tbsp (15 ml) sugar
• a few drops of sesame oil
• 2 cloves garlic, crushed
• ½ cup (125 ml) chicken broth
• 2 tbsp cornstarch (if desired)

Procedures

1. Slice beef and mix together marinade ingredients.
2. Add marinade to beef and marinate for thirty minutes.
3. Add 1½ tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes.
4. While beef is marinating, prepare the vegetables.
5. Heat wok and add 1 cup of oil.
6. When oil is ready, add beef and stir-fry until it is nearly cooked.
7. Remove beef and set aside on a plate.
8. Drain the wok and wipe clean with a paper towel.
9. Add ½ cup water to wok.
10. Bring the water to a boil and add the broccoli.
11. Cover and cook until broccoli is cooked through.
12. Drain the wok.
13. Heat wok and add oil (about 2 tablespoons).
14. Add the garlic and stir-fry for about 1 minute.
15. Add vegetables and beef and mix together.
16. Make a well in the middle of the wok and add the sauce ingredients.
17. Add cornstarch, stirring to thicken.
18. Mix sauce together with other ingredients.
19. Serve hot.