Guy Lon Ngow
Ingredients
- 1 lb beef, cut in strips
- 1 lb washed, peeled broccoli, divided into florets & stems thinly sliced
- 1 tbsp cornstarch mixed with 1 tsp water
- ½ tsp monosodium glutamate (optional)
- ¼ tsp pepper
- 2 tbsp Lee Kum Kee hot sesame oil
- 1 tsp ground ginger
- 1½ cups chicken broth
Marinade
- 2 tsp cornstarch
- 2 tsp light soy sauce
- 2 tbsp sherry
- ¼ tsp sugar
- ¼ tsp Lee Kum Kee hot sesame oil
Directions
Serves 4-6
- Combine meat and marinade.
- Combine cornstarch, water, monosodium glutamate and pepper.
- Heat wok over high heat, add 1 tbsp oil and ginger.
- Add broccoli and stir-fry until bright green and tender crisp; stir in chicken broth; cover and cook 5 min stirring occasionally.
- Uncover, remove broccoli and liquid from wok; set aside.
- Add remaining oil to wok; stir in beef and cook 1-2 min or until beef is 3/4 cooked.
- Return broccoli and liquid to wok; cook until liquid thickens.
- Serve over a bed of hot buttered rice.
Serves 4-6
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