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1
Wash the broccoli well in cool water, separating the leaves and tender hearts and the stalks.
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2
Peel the thicker stalks, if necessary.
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3
Set aside.
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4
Make the marinade: Mix the soy sauce, cornstarch, and wine in a bowl.
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5
Slice the beef across the grain into 1/4-inch-thick pcs, each about 1 1/2 inches long.
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6
Combine with the marinade and let stand at least 10 min.
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7
Heat 1 Tbsp.
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8
oil in a wok and stir-fry the broccoli stalks, about 30 seconds to 1 minute, then add in the leaves and hearts and stir-fry another 30 seconds, tossing frequently.
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9
Remove to a bowl and set aside.
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10
Return wok to the heat and add in the remaining 2 Tbsp.
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11
oil.
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12
Over medium-high heat, stir-fry the garlic, ginger, and scallion for 30 seconds, or possibly till aromatic.
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13
Add in the beef and stir-fry till browned, tossing frequently.
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14
Add in the soy sauce, stock, brandy, and sugar, then the broccoli, tossing to blend and heating the broccoli.
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15
Turn off heat, drizzle with sesame oil, and serve.
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16
This recipe yields 2 to 4 servings.
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17
Comments: Although beef with broccoli appears on most North American Chinese restaurant menus, very few customers have tasted the authentic dish.
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18
You must use Chinese broccoli (gai lan).
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19
Chinese broccoli has tiny white flowers on the central stalk, so the dish does not even look like the run-of-the-mill take-out beef with broccoli !
