We use regular soy sauce, if we have it at home. Otherwise, Tamari sauce is a great substitute.
Beef Spicy and Broccoli Stir-fry
- 4 tablespoons dry sherry
- 4 tablespoons dark soy sauce
- 2 tablespoon grated peeled gingerroot
- 10 – 12 garlic cloves, minced
- 2 teaspoons Asian sesame oil
- ½ teaspoon crushed red pepper flakes, or to taste
- 1 lb beef tenderloin, cut into strips
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 6 cups chopped broccoli
- 6 scallions, thinly sliced
- To prepare the marinade, in a gallon-size sealable plastic bag, combine the sherry, soy sauce, gingerroot, garlic, sesame oil, and pepper flakes; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.
- Drain the marinade into a measuring cup; add enough water to make 2/3 cup liquid. Add the cornstarch and stir until it dissolves.
- Heat a large non-stick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef looses its red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce the heat slightly, and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2 – 3 minutes. Serve over white rice, sprinkled with the scallions.
Photo by joyosity