250 g of rump or tenderloin steak without fat
1 1/2 spoonfuls of soy sauce
2 tablespoons of cornstarch
1 1/2 spoonfuls of oil
2 tablespoons of dark brown sugar
2 spoonfuls of sake, or white wine
a few drops of chili sauce
1 handful of broccoli
6 spoonfuls of oil
1 spoonful of coarse salt
3 spoonfuls of water
2 spoonfuls of fresh ginger, well chopped
250 g of rump or tenderloin steak without fat
1 1/2 spoonfuls of soy sauce
2 tablespoons of cornstarch
1 1/2 spoonfuls of oil
2 tablespoons of dark brown sugar
2 spoonfuls of sake, or white wine
a few drops of chili sauce
1 handful of broccoli
6 spoonfuls of oil
1 spoonful of coarse salt
3 spoonfuls of water
2 spoonfuls of fresh ginger, well chopped
Cut the beef into thin strips
Mix 1 spoonful of soy sauce, cornstarch, oil, and half a spoonful of brown sugar in a bowl, and stir well
Add the beef and mix until all the beef is coated with the sauce
Cover and let it rest for an hour at room temperature, or overnight in the refrigerator
Mix the remaining soy sauce and brown sugar with half of the sake (or white wine) and chili sauce, and reserve
Cut the broccoli florets from the stalks
Remove the stalks and chop
Heat a large frying pan over high heat for 1 minute
Add 3 spoonfuls of oil and salt
When it's hot, add the broccoli
Mix and fry for 30 seconds
Reduce the heat
Simmer with the remaining sake (or white wine) and water
Fry and mix for a few more moments
Reduce the heat
Cover and let the broccoli cook in steam for about 3 minutes
Remove the broccoli with a slotted spoon and keep warm
Clean the frying pan with paper towel
Heat it again for 1 minute
Add the remaining oil
Heat well
Add the ginger, reduce the heat, and fry for about 20 minutes
Add the beef and fry, mixing, for about 3 minutes
Add the soy sauce with reserved sake, and fry, mixing, for another minute
Arrange the beef in the middle of a serving dish and surround it with broccoli
Serves 3.
