Blanching the broccoli may be omitted. Stir fry in a pan with 1/4 t. rice wine,1/4 t. salt, and 1/4 t. sugar until tender.Add at the point the blanched broccoli was added.


  • 1/2 pound sirloin or tenderloin of beef
  • Mixture(1)
  • 1 t. rice wine
  • 1 t. soy sauce
  • 1/4 t. meat tenderizer or baking soda
  • 1 T. cornstarch
  • 3 T. water
  • 1/2 cup oil for frying
  • 6 3/4 inch green onion sections
  • 6 thin slices ginger
  • Broccoli (about 1/2 pound)
  • 1/2 T. rice wine
  • Mixture (2)
  • 2 T. oyster or soy sauce
  • 1/4 t. MSG (optional)
  • 1/2 t. sugar
  • 1/2 t. cornstarch
  • 1 T. water


Remove any fat or muscle from the beef amd cut,across the grain,into 1 1/4-inch thick slices
Add Mixture (1) and marinate 30 minutes. Before stir-frying, add 1 T. oil and toss lightly (to prevent the meat from sticking together)
Remove any old leaves and peel the tough skin from the broccoli. Cut into 1 1/2-inch sections. Blanch for 1 min. Remove and refresh in cold water. Drain.
Heat a pan and add 1/2 cup oil,heat to medium hot (275*F>). Add the beef and stir to prevent slices from sticking together. Stir-fry over medium heat for about 20 seconds or until the beef changes color. Remove and drain. Remove all but 3 T. oil from the pan and heat until very hot. Add the green onion and ginger, stir fry until fragrant. Add the broccoli and stir-fry for another 30 seconds. Add the rice wine, beef mixture and mixture(2),and toss lightly. Remove to serving plate and serve hot.

Cantonese 6 servings

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
Stir-fried Beef with Broccoli