1 kg of broccoli florets
1/4 cup of olive oil
2 minced garlic cloves
1 kg of chuck roast or beef shank cut into cubes
2 cups of chicken broth
1 tablespoon of cornstarch
1 tablespoon of cold water
3 tablespoons of soy sauce
1 teaspoon of salt
1 kg of broccoli florets
1/4 cup of olive oil
2 minced garlic cloves
1 kg of chuck roast or beef shank cut into cubes
2 cups of chicken broth
1 tablespoon of cornstarch
1 tablespoon of cold water
3 tablespoons of soy sauce
1 teaspoon of salt
Clean and trim the ends off the broccoli, wash well, and drain
Heat 2 tablespoons of olive oil in a pan and sauté the garlic until fragrant, add the beef and cook until browned on all sides
Remove the beef and set aside
Add the remaining olive oil and broccoli to the pan
Cook over high heat for 1/2 minute, stirring constantly
Add the chicken broth to the pan, cover, and simmer for 3 minutes
Remove the broccoli and set aside
Mix cornstarch with cold water, add this mixture to the pan, along with soy sauce and salt
Bring to a boil, stirring constantly, until the sauce thickens
Add the reserved broccoli and beef back into the pan
Stir well and let it simmer
Serve with rice
Serves 8 people
Note: if the beef does not become tender after frying, add a little hot water and cook until it becomes tender.
