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1.
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Slice meat thin, put in bowl, sprinkle with cornstarch and mix in.
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Pour sesame oil over and mix to coat, set aside minimum of 10 minutes.
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This must be done first so the meat has time to tenderize with the starch.
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2.
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Slice onion and set aside.
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Cook 1 whole bag of frozen broccoli for only half of the cooking time specified by the package instruction, drain water and set aside.
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(If the bag states it will take 8 minutes to cook then only cook 4 minutes.)
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3.
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Heat 1 teaspoon peanut oil in a small sauce pan over medium heat.
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Add garlic and cook 1 minute until fragrant and golden.
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Add water, soy sauce, brown sugar and ginger, stir until sugar dissolves and slightly boil for 2 minutes.
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Take off heat and stir in chili garlic sauce.
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(This amount does not make it very spicy.
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Add more to your taste or you can add more over dish when plated and served.)
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Set sauce aside until later.
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4.
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Add 1/4 cup peanut oil to a large frying pan or wok on high heat, add 2 teaspoons minced garlic and cook 1 minute until fragrant and golden.
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Add beef, stir fry until almost done (to your desired level of pink) and meat juices are coming out and thickening from corn starch.
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This time will depend on how thick you cut it.
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Add onion and broccoli, stir fry 2 minutes.
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Add sauce and stir fry 2 minutes, turn off heat and let bubble and thicken but careful not to overcook broccoli.
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Serve over fresh steamed jasmine rice There will also be enough sauce for spooning over rice and trust me you will want to!
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YUM!
