Broccoli Beef & Cucumber Salad

Last week I made another recipe by Bee Yinn Low who wrote the Easy Chinese Recipes Cookbook that my sister introduced in her cookbook club.  I found the recipe for Broccoli Beef on her blog.... Rasamalaysia.com.

I found the Cucumber Salad recipe on one of the preview pages for her cookbook on Amazon.  So I am not going to post it.  But they were both really good and easy.  Next time I want to make meal with these and her Chicken Fried Rice I made the other week.

Broccoli Beef Recipe
Serves 4 as part of multicourse meal

8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
6 oz (175 g) broccoli florets
Water, for boiling
2 ½ tablespoons oil
2-in (5 cm) ginger, peeled and sliced

Marinade
½ tablespoon soy sauce
1 teaspoon rice wine or sherry
¼ teaspoon sesame oil
3 dashes white pepper
1 tablespoon corn starch

Sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
¼ teaspoon sesame oil
½ teaspoon sugar
1 teaspoon corn starch
4 tablespoons water

Marinate the beef with all the ingredients for the Marinade, about 15 minutes.

Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.

Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.

Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.

As soon as the Sauce thickens, dish out and serve immediately.