Back by popular demand, we enjoyed this for today’s main meal. It’s Chinese-style beef and broccoli. On the side, sticky rice – what else?
It starts out when Bob cuts and trims a medium top-sirloin into a julienne. Then, the beef marinates overnight in soy sauce, cooking sherry and corn starch. In the wok, I steamed the florets of broccoli until al dente and then removed the broccoli to drain. Add a little olive oil to the wok and then place the beef and marinade in the wok. When beef browns up, add in the florets and toss. Serve with rice.
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