INGREDIENTS:

10 oz round steak trimmed

1 tsp sugar

1 tbsp dark soy sauce

2 tsp Shaoxing rice wine

2 tsp cornstarch

oil for frying

4 slices ginger

1 scallion,cut into short pieces

bunch of broccoli

1 small carrot,thinly sliced

1/2 tsp salt

2-3 tbsp chicken and meat stock

2 tbsp oyster sauce

Serves 4

Cut the beef against the grain into thin bite size slices

Combine with half the sugar,soy sauce , rice wine,cornstarch and 2 tbsp water. Marinate in the fridge for several hours or overnite

Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Heat oil and cook the beef for 45-50 seconds, stirring to separate the pieces,and remove as soon as the color changes. Drain well in a colander. Pour out the oil,reserving 2 tbsp

Reheat the reserved oil over high heat until very hot and stir fry the ginger  and scallion for 1 minute.

Add the carrots and broccoli and stir fry for 1 minute, then add the salt,stock and remaining sugar and stir fry for 1 minute.

Toss with the beef and oyster sauce.