I did this for The Lancaster News
2 stalks broccoli, cut into florets
1 package beef for stir fry –or 1/2 to 1 lb flank steak, cut into strips
1 can beef broth, divided
1 teaspoon chili-garlic sauce (optional)
1 teaspoon black bean paste (optional)
1/2 teaspoon fish sauce (optional)
2 cloves garlic, minced
1/2 teaspoon minced ginger
1/2 medium onion, halved then sliced thin
3 tablespoons low-sodium soy sauce
2 tablespoons corn starch
2 tablespoons Canola oil
Heat a large skillet or wok over high heat. Pour the canola oil into the hot pan* and add the strips of beef. Cook, stirring constantly, until the beef has lost its pink color. Remove from pan.
Place the broccoli, onion and garlic into the pan and cook, stirring constantly, until the broccoli starts to get crisp tender and the onion has begun to turn translucent, about 3 minutes. Add small amounts of water, if necessary, to keep it from sticking or burning. Add the ginger, chili-garlic sauce, black bean paste and the fish sauce, if using. Cook for another minute.
Reserve 1/4 cup of the beef broth. Pour the remainder into the broccoli mixture. Add the soy sauce. Turn the heat down until the mixture is simmering. Add the beef.
Combine the reserved 1/4 cup of beef broth with the cornstarch to make a slurry. Drizzle into the simmering beef and broccoli, stirring constantly. Cook, stirring, until mixture is thickened.
Remove from heat and drizzle with sesame oil. Serve over hot rice.
*The late Jeff Smith, the “Frugal Gourmet,” once said on his television show, “Hot wok, cold oil, food don’t stick.” This tip has always come in handy for me when it comes to stir-frying.