Ingredients
2lbsbeef tenderloin,thinly sliced
2tbspwater
1tbspsoy sauce
1tbspShaoxing wine,(Chinese wine)
2tbspcornstarch,(corn flour)
½cupsoy sauce,low sodium
⅔cupwater
⅓cupbrown sugar,or coconut sugar
2tbsphoisin sauce,optional
1tbspoyster sauce
¾tbspground white pepper,or 1 to 2 tsp red chili powder
¼cupoil
1tspsesame oil
4tbspgarlic,(8 cloves), minced
½tbspginger,minced
1broccoli,cut into florets
4green onion,(or scallion stems), thinly sliced
1tbspcornstarch,mixed with 2 tbsp water
Preparation
Whisk the marinade ingredients together until well combined.
Marinate the beef slices for 30 minutes to 1 hour. The more time it’s marinating, the more tender the meat will be.
While beef is marinating, whisk together the sauce ingredients until well combined. Set aside and prepare vegetables.
Heat up a wok over medium heat with ¼ cup of oil. When the oil is hot, stir-fry the marinated beef in batches of four, not overcrowding the wok, for about 2 minutes until they are just crisp on the edges.
Remove the meat, leaving as much oil in the wok, and set aside.
Heat up the sesame oil in the wok with any remaining oil, and stir-fry the garlic and ginger until fragrant. Add the vegetables and stir fry until they are vibrant in color and just tender.
Add the beef back into the wok with the prepared sauce. Simmer in the sauce for about 2 minutes until the beef slices are cooked through.
Add the corn starch mixture and the sliced green onions. Cook for a further minute or until the sauce thickens, while stirring quickly.
Garnish with extra green onion slices and serve immediately over rice or steamed vegetables. Enjoy!
