Recipe
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. cornstarch, divided | ||
| ½ tsp. baking powder | ||
| 1 ½ c. chicken broth, divided | ||
| 3 tbsp. peanut oil, divided | ||
| 2 tsp. plus 3 tbsp sesame oil, divided | ||
| 3 medium garlic cloves, crushed | ||
| ½ lbs. top round, sliced into 1-by-1/8-inch strips | ||
| 3 bunch(es) broccoli, cut into bite-sized pieces | ||
| 1 tbsp. black bean sauce | ||
| cooked rice, for serving |
Directions
- Whisk together 1 tablespoon cornstarch, 1/2 teaspoon baking powder and 1/2 cup chicken broth in a small bowl; set aside.
- In medium bowl, combine 1 tablespoon peanut oil, 1 teaspoon sesame oil and crushed garlic. Whisk in broth mixture. Add beef strips, cover and refrigerate 3 hours to overnight.
- To make sauce, mix together 1 cup broth, 2 tablespoons cornstarch and 3 tablespoons plus 1 teaspoon sesame oil. Set aside.
- Heat wok or large skillet over high heat Add 2 tablespoons peanut oil. Stir-fry beef mixture until beef is medium. Remove beef from pan. Leave oil in pan.
- Stir-fry broccoli for 2 minutes.
- Return beef to pan. Add sauce and black bean sauce. Bring to a boil to thicken sauce.
- Serve over rice.