Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Beef tenderloin (fillet)

  2. 1/2 cup 118ml Beef stock

  3. 1 tablespoon 15ml Cornstarch

  4. 1 tablespoon 15ml Soy sauce

  5. 1 tablespoon 15ml Dry sherry

  6. 4 tablespoons 60ml Olive oil or peanut oil

  7. 1 lb 454g / 16oz Broccoli florets

  8. 1 Red pepper flakes Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the beef into strips about 1 inch long, 1/4 inch thick, and 1/2 inch wide. Set aside. In a small cup or bowl, stir together the stock, cornstarch, soy sauce, and sherry; set aside. In a wok or large heavy skillet, heat 2 tablespoons of the oil until very hot. Add the broccoli, then toss and stir it for 2 minutes. Cover and cook for 2 minutes more, tossing once or twice. Taste a piece; it should be crisp, but not raw. Cook for a minute or two longer if necessary. Remove to a side dish. Return the skillet to high heat, add the remaining 2 tablespoons of oil and heat just until it is smoking hot. Add the strips of beef and stir and toss them rapidly for about 2 minutes, until they are brown outside but still pink inside. Stir up the stock and cornstarch mixture and add it to the skillet. Add the broccoli and red pepper flakes, salt to taste, then stir and toss rapidly for about 1 minute, until the liquid has thickened and broccoli is heated through. Serve immediately. This recipe serves 4.


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