8 oz top sirloin, cut into 1/4-inch-thick strips
6 - Tbsp soy sauce
2 - Tbsp brown sugar
2 - Tbsp sesame oil
5 - cloves, minced (I used about 3)
1 - Tbsp minced ginger
2 - cups broccoli florets
1 Tbsp vegetable oil
3 - Tbsp hoison sauce
1 - cup Chinese pea pods, trimmed (I did not use)
1 - small can water chestnuts
6 green onions, cut into 1-inch-long pieces
2 -tsp cornstarch
Combine first 6 ingredients and refrigerate 4 hours or overnight. Cook broccoli in small pot of boiling, salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold ice water to stop the cooking process. Heat oil in heavy large skillet over high heat. Using slotted spoon, transfer beef to pan - RESERVING MARINADE. Stir-fry beef until just no longer pink - about 2 minutes. Remove beef from pan. Add broccoli, pea pods and green onions. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over veggies in pan. At this point I added some hoison sauce then beef and cook until liquid boils and thickens, 2-3 minutes.
Serve over rice.
use your browser's print function to print this recipe