Beef with Broccoli

This recipe was photocopied from a friend's Chinese cookbook, about 20 years ago, and I don't remember now which cookbook it was. I remember liking it very much when he made it.

  • 1/2 lb. beef
  • 4 cups fresh broccoli (1 lb.)
  • 1 quarter-sized wedge of ginger
  • 2 tsp cornstarch mixed with 2 tsp water
  • 1/2 tsp MSG (optional - I don't think he ever used it)
  • Dash pepper
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 3/4 cup chicken stock or water

Marinade for beef:

  • 1 tsp cornstarch
  • 1 tsp light soy sauce (I like Kikkoman)
  • 2 tsp sherry
  • 3/4 tsp sugar
  • 3/4 tsp vegetable oil

Slice the beef and add the marinade. Wash and peel the broccoli. Slice the broccoli stems diagonally into paper-thin slices and divide the flowerets into 3 or 4 small sections, depending on their size. Smash the ginger. Mix the constarch, water, MSG and pepper.

At high heat, add a tablespoon of oil, the salt, and the ginger. Add the broccoli and stir. Add the stock (or water) and cover it for 6 minutes, stirring occasionally. Uncover, stir, remove and set aside. Heat the pan again and add the remaining oil. When the pan is very hot, add the beef and flatten it against the sides of the pan (assuming you're using a wok; or just mash it down in another pan). Chow (not sure what this means: mash? Whack? Swish around?) until the beef is 3/4 cooked. Add the broccoli and stir in the cornstarch mixtrue. Cook until it thickens. Serves 2 or 3.

N.B. Broccoli, like any other cabbage family member, shouldn't be overcooked as it will taste sulfurous. Cook it only until it's bright green.