Beef with Broccoli

Chinese Wang Ching continues to delight us with recipes for quick dishes, which are a pleasure to cook!

Ingredients

• 500 g beef pulp
• 200 g frozen broccoli
• 2 cloves of garlic
• 1 medium carrot
• 1 tsp starch
• 2 tbsp. l. vegetable oil
• 2 tbsp. l. soy sauce
• 1 tbsp. l. starch
• 1 tsp grated ginger
• 60 ml vegetable or chicken broth
• 3 tbsp. l. dark soy sauce
• 1 tbsp. l. dry white wine

Directions

1. Boil the rice according to the instructions on the package. Boil broccoli in boiling water for 2-3 minutes, put in a colander and immerse in cold water. Peel the carrots, cut into strips. Chop the peeled garlic. Dissolve starch in 2 tbsp separately in a bowl. l. cold water, stir with a fork.
2. Prepare the marinade: combine soy sauce, starch and ginger in a plastic container, stir. Cut the meat into thin strips, add to the marinade. Close container and shake well so that the meat is evenly coated. Leave on for 10 minutes.
3. Prepare the sauce by combining the broth, soy sauce and wine and stir.
4. Heat oil in a frying pan or wok, fry the garlic over high heat until the aroma appears for 30 seconds. Then add the meat, fry, stirring for 2-3 minutes, pour in the sauce and add the carrots and broccoli, bring to a boil, cook for another 2 minutes. The vegetables should remain slightly crispy. Pour in the starch diluted in water, shake, cook for another 2 minutes, stirring occasionally. When the sauce has thickened, remove from heat and serve with rice.