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Beef with Broccoli (Guy Lan Ngow)

1/2 lb beef
4 c fresh broccoli (1 lb)
1 wedge ginger size of quarter
2 tsp cornstarch mixed with 2 tsp water
1/2 tsp MSG (optional)
dash pepper
2 Tbsp vegetable oil
1/2 tsp salt
3/4 c chicken stock or water

1 tsp cornstarch
1 tsp light soy sauce
2 tsp sherry
1/4 tsp sugar
1/4 tsp vegetable oil

Slice beef and add marinade. Wash broccoli and peel off tough
outer layer. Slice broccoli stems diagonally into paper-thin slices
and divide flowerets into 3 or 4 small sections, depending on size.
Smash wedge of ginger. Mix cornstarch, water, MSG if using, and
and pepper. Set beside pan.

Using a high flame, heat pan and add 1 Tbsp of oil, salt, and
ginger. Add broccoli and stir. Add stock and cover for 6 minutes,
stirring occasionally. Uncover, stir, remove, and set aside. Heat
pan again and add remaining Tbsp of oil. When pan is red hot, add
beef and flatten against sides of pan. Stir fry for 45 seconds
until beef is 3/4 cooked. Add broccoli and stir in cornstarch
mixture. Cook until gravy thickens. Serves 2 or 3.


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