結繩記事
知足常樂！平安是福！
Ingredients:
8oz lean steak, trimmed; 2 garlic cloves, crusehed; dash of chile oil; 1/2 inch piece fresh gingerroot, grated; 1/2 tsp Chinese five-spice powder; 2 tbsp dark soy sauce; 2 tbsp vegetable oil; 5 1/2 broccoli flotets; 1 tbp light soy sauce; 2/3 cup beef stock; 2 tsp cornstarch; 4 tsp water; carrot strips, to garnish
Cooking:
1. Using a sharp knife, cut the steak into thin strips and place in a shallow glass dish.
2. Mix together the garlic, chile oil, grated ginger, Chinese five-spice power, and dark soy sauce in a small bowl and pour over the beef, tossing to coat the strips evenly. Cover the bowl and leave the meat to marinate in the refrigerator for several hours to let the flavours develop fully.
3. Heat 1 tablespoon of the vegetable oil in a preheated wok or skillet. Add the broccoli and stir-fry over medium heat for 4-5 minutes. Remove from the wok with a slotted spoon and set aside until required.
4. Heat the remaining oil in the wok. Add the steak together with the marinade, and stir-fry for 2-3 minutes, until the steak is browned and sealed.
5. Return the broccoli to the wok and stir in the light soy sauce and stock.
6. Blend the cornstarch with the water to from a smooth paste and stir into the wok. Bring to a boil, stirring, until thickened and clear. Cook for 1 minute. Transfer the beef & broccoli stir-fry to a warm serving dish.
