1/4 cup regular strength beef broth
1 1/2 tablespoon soy sauce
2 teaspoon shao xing
1 teaspoon sugar
1 1/2 lb boneless beef sirloin
2 tablespoon salad oil
1 small garlic clove; minced or pressed
2 tablespoon ginger, fresh; chopped
3 scallion; cut in 1/2 wide slanting
1 tablespoon cornstarch
1 tablespoon ; water
Combine broth, soy, shao xing and sugar; set aside.
Cut beef with the grain into 1 1/2 in wide strips. Cut each strip across the grain in 1/8 in thick slanting slices.
Place wok over med-high heat. When wok is hot, add 1 tbsp oil. When oil is hot, add garlic and ginger. Stir fry for about 30 seconds. Turn heat to high. Add half the beef and onion and stir-fry until meat is lightly browned (about 2 minutes); remove from wok. Repeat, using remaining 1 tbsp oil, beef and onion. Return cooked meat to wok. Pour in broth mixture; cover and simmer for 3 minutes. Mix cornstarch and water and gradually stir into wok. Cook until slightly thickened, stirring to coat meat (about 1 minute).
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