Beef & Broccoli Stir-Fry

A simple and quick to prepare dish for a lazy Sunday evening.  The broccoli florets were blanched for a minute and quickly immersed in ice cold water in order that the colour is maintained.  Then, lightly stir-fried with the marinated beef slices before the sauce ingredients are added.  Tastes excellent when served with hot rice.

Ingredients (serves 4):
600 g broccoli florets
2 pips garlic, to be peeled and crushed
5 cm piece of fresh ginger, to be peeled and thinly sliced
3 tbsp cooking oil

450 g beef tenderloin or steak, to be thinly sliced
2 tbsp light soy sauce
1 tsp sesame oil
1 tbsp chinese rice wine or sherry
a few dashed of ground white pepper
1 tbsp (heaped) cornflour

Ingredients for Sauce:
2 tbsp light soy sauce
1/2 tsp sesame oil
2 tbsp oyster sauce
1 tsp sugar
1 tbsp (level) cornflour
2 tbsp water

Method:
In a bowl, marinate beef slices with light soy sauce, sesame oil, chinese rice wine, ground pepper and cornflour.   Leave aside for about 20 minutes.  Mix all sauce ingredients together in a separate bowl.

Bring a pot of water to a boil and blanch broccoli florets for about 1 minute.  Remove to a bowl which is filled with ice cold water.  Leave aside.

Heat 2 tbsp oil in a wok over medium/high heat and stir-fry marinated beef slices until they change colour. Remove to a bowl and set aside.  Clean work thoroughly before using it again.

Heat 1 tbsp oil in a wok and add crushed garlic and ginger slices.  Stir-fry for one minute before adding the beef and drained broccoli florets.  Then, add sauce ingredients and mix well.  Do not overcook the broccoli florets or else they will become soft.

Serve hot with rice.

Bon Appetit!