Beef and Broccoli Stir-Fry Recipe

How to make it

1. PREPARE THE BROCCOLI. Blanch the broccoli in hot salted water for about 2 minutes or until slightly tender and dark green. Shock it in ice water and drain thoroughly.  

2. MARINATE THE BEEF. In a small bowl, whisk together the baking soda, cornstarch, Lee Kum Kee Cooking Soy Sauce, and Lee Kum Kee Pure Sesame Oil. Pour the mixed sauces over your thinly sliced beef flank steak and let it sit for at least 20 minutes in the refrigerator.

    

3. CREATE THE SAUCE MIX. In a separate small bowl, stir together the Lee Kum Kee Panda Oyster Sauce, Chinese rice wine, Lee Kum Kee Chicken Bouillon, water, and cornstarch until the cornstarch is fully dissolved.

4. STIR-FRY. Heat a wok or a large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the Lee Kum Kee Minced Garlic and marinated beef into the pan. Cook for about 1 minute, continually moving the beef slices so they are brown on all sides, but still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving.

5. FINISH AND SERVE. Don’t be afraid to scrape any bits off the bottom of the pan before it starts to burn. Once the sauce has turned into a nice thick glaze, serve immediately with garnishes (optional). Enjoy!