Beef with Broccoli 2

Adapted from New Asian Cuisine

 

1 lb veal (or beef) pasanday, thinly sliced against the grain

1 bunch broccoli, cut into bite-size florets

1 tbsp canola oil

1 tbsp garlic, minced

 

Veal Marinade

1 1/2 tsp soya sauce

1 tsp cornstarch

1/2 tsp canola oil

Freshly ground pepper

 

Stir Fry Sauce

2 tbsp oyster sauce

1 tsp apple cider vinegar plus 1 tsp water

2 tsp balsamic vinegar


1/2 tsp sesame oil

1/2 tsp sesame seeds


In a bowl, combine the ingredients for the marinade.  Add the veal and marinate for 10 minutes at room temperature.

In a small bowl, combine the ingredients for the stir fry sauce.

In a pot bring 1 inch of water to boil.  Add the broccoli and cover to steam for about 3 minutes or until tender and crisp.  Drain.

In a wok, over high heat heat the canola oil.  Add the garlic and fry for 15-30 seconds, until fragrant.  Add the veal in one layer.  Cook for 30 seconds without touching.  Flip over and cook the other side for another 30-60 seconds.  (I had to do this in 2 steps to cook all the veal).

To the veal add the stir fry sauce and stir to combine.  Simmer until sauce is thick enough to coat the back of a spoon, approximately 30 seconds.  Add sesame oil and sprinkle sesame seeds.  Add broccoli and mix.  Serve with some hot rice.