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Chinese Beef with Broccoli

published: April 28th 2009
source: Lesa Jackson

2 cups water
2 cups broccoli florets
½ cup vegetable oil
1 pound boneless, lean beef, cut into strips
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger (optional)
½ cup scallions
1 red bell pepper, cored, seeded, and cut into strips
½ cup very thin sliced carrots
1 ½ cup sliced mushrooms
1 cup drained bamboo shoots
3 tablespoons oyster sauce or black bean sauce
2 teaspoons soy sauce, or more to taste
White rice, for serving

In a wok or large sauté pan over high heat, bring the water to a boil. Add the broccoli and cook for 2 minutes. Drain the broccoli, discarding the water. Set the broccoli aside.

Return the wok to medium-high heat. Add the oil to the wok and heat until the oil begins to shimmer. Add the beef strips and stir fry until beef changes color, about one minute. Remove the beef with a slotted spoon. Pour off all but 2 tablespoons of the oil.

Add the garlic and ginger to the wok and stir fry for 1 minute. Add the broccoli, scallions, bell pepper, and carrots and stir fry for 1 minute. Return the beef to the wok and add the oyster or black bean sauce and soy sauce. Stir fry for 1 minute, or until the beef is cooked through. Serve at once, with white rice.