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3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water

1 1/2 Tbsp (20 mL) oil
1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Slice beef and mix together marinade ingredients.  Add marinade to beef and marinate for thirty minutes.   Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes.  While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil.  When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate.  Drain the wok and wipe clean with a paper towel.  Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through.  Drain the wok.

Heat wok again and add oil (about 2 tablespoons).  Add the garlic and stir-fry for about 1 minute.  Add vegetables and beef and mix together.  Make a well in the middle of the wok and add the sauce ingredients.  Add cornstarch, stirring to thicken.  Mix sauce together with other ingredients.  Serve hot.

note:  You may add carrots and onion if desired.  Boil in the wok with the broccoli; you’ll need to add more water though. 

Enjoy!