Ingredients

The following ingredients have 4 Servings
  • 11/4-11/2 sirloin steak; sliced thinly in strips
  • 5 tbsp -1/2 cup oil
  • 21/2 tbsp rice wine vinegar
  • 2 tsp sugar
  • 2 1/2 tsp soy sauce
  • 21/2 tbsp water
  • 21/2 cornstarch
  • 1 onion; sliced thinly
  • 1 carrot; matchstick cut
  • 6 oz mushrooms; sliced
  • 4 oz water chestnuts; sliced/diced
  • 1/3 cup oyster sauce
  • 2 tbsp soy sauce
  • 21/2 tbsp water
  • 1/8 tsp black pepper +/-
  • 3 cloves garlic; minced/grated
  • 1 lb broccoli florets
  • 1 cup warm water
  • 1 tsp sugar
  • 1/2 tsp salt

Instruction

  • Slice the beef into thin slices (or ask the butcher to do it) and place the beef into a zip storage bag.
  • In a small bowl, add all the marinade ingredients but the cornstarch. Mix well.
  • Slowly whisk in the cornstarch.
  • Pour the sauce over the beef in the bag.
  • Seal and shake well, making sure all the pieces of meat are covered in sauce.
  • Allow to sit and marinate for 30-60 minutes.
  • While the beef is marinating, prepare the vegetables.
  • Grab a large bowl. Slice the onion into thin strips and add to the bowl.  Cut the carrot into matchstick size pieces, add them to the bowl. Set aside.
  • Open and drain the water chestnuts.  Cut them into bite size pieces if they are in larger chunks, add them to a smaller bowl. Add the sliced mushrooms to the same bowl with the chestnuts. Set aside.
  • Rinse out the bowl that the marinade was mixed in and mix up the sauce.  Add all the ingredients and stir well.  Set aside.
  • Chop the broccoli into florets, wash and drain. Set aside.  In a small bowl, add the warm water, sugar, and salt. Dissolve the sugar and salt in the water, set aside.
  • Heat the wok or skillet and add 3 tbsp oil. When the oil is hot, add the beef. Cook the beef, let it be for 30 - 40 seconds, then begin stir frying. When the beef is nearly cooked after 1- 2 minutes, remove it from the pan and set aside.
  • Wipe out the wok/pan with paper towels.
  • Add 2 tablespoons oil to the wok. When the oil is hot, add the onions and carrots.  Cook for about 1 minute.  Then add the mushrooms and water chestnuts.  Continue to cook for another minute.
  • Add the broccoli to the hot pan, stir fry for no more than one minute then pour the warm sugar/salt water over the broccoli.
  • Cook the broccoli and veggies for 4 - 5 minutes or until the broccoli turns a bright green and is tender but still crisp.
  • The water should be nearly evaporated. If not, quickly drain off the remaining water.
  • Add the beef to the broccoli and the veggies.
  • Add the sauce to the wok and mix everything together well.
  • Cook for 1-2 minutes over high heat, the sauce will thicken and reduce.  Serve over steaming hot rice.