Entrée

Quick Stir-Fried Beef & Chinese Broccoli

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prep time

35 min

total time

45 min

makes

4 servings, 1/4 recipe (236 g) each

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photo by:

kraft

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What You Need

1 lb. (450 g) beef flank steak, cut across the grain into thin strips

1/2 tsp. baking soda

1/2 tsp. sugar

1/4 cup cold water

1/4 cup Chinese Shao Hsing rice cooking wine, divided

2 Tbsp. reduced-sodium soy sauce

2 Tbsp. potato starch

3 Tbsp. oil, divided

1 lb. (450 g) Chinese broccoli, trimmed

1 Tbsp. finely chopped gingerroot

1/4 cup Kraft Original BBQ Sauce

3 green onions, cut diagonally into thin slices

Make It

PLACE meat in medium bowl. Add baking soda, sugar, water, 2 Tbsp. wine and soy sauce; mix well. Sprinkle with potato starch; stir. Refrigerate 20 min.

HEAT 1 Tbsp. oil in wok or large skillet on medium heat. Add broccoli; stir-fry 8 to 9 min. or until crisp-tender. Spoon around edge of serving plate; cover to keep warm.

ADD remaining oil to wok; heat on high heat. Add meat mixture; stir-fry 1 to 2 min. or until meat is done. Stir in ginger; stir-fry 30 sec. Add barbecue sauce and remaining wine; stir-fry 1 to 2 min. or until sauce is thickened. Spoon onto centre of plate; top with onions.

kraft kitchens tips

Note

Stir in additional water if wok becomes too dry when cooking the broccoli.

Food Facts

If the broccoli stalks are thick, peel ends to remove the tough fibres before cooking as directed.

Food Facts

Rice cooking wine is a rich-flavoured, amber-coloured liquid made from the fermentation of glutinous rice or millet. Rice cooking wine is frequently used to flavour sauces or as an ingredient in marinades. If you can't find the Chinese Shao Hsing Rice cooking wine used to prepare this recipe, you can use a good-quality dry sherry instead.