Ingredients:
- 4 to 6 oz. (125 to 200 g) flank steak;
- 2 oz. (60 g) ginger, finely julienned;
- 1 lb (0.5 kg) Chinese broccoli;
- 1 1/2 tablespoons canole oil;
- Sea salt.
For marinate
- 1/4 teaspoon cornstarch;
- A pinch cane sugar;
- 1/2 teaspoon Liquid Aminos;
- 1/2 teaspoon dark soy.
For thickening sauce
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1 teaspoon dark soy sauce;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
- Thinly slice flank steak;
- Add ginger and marinate, set aside;
- Clean Chinese broccoli with vegetable wash, cut into 2”(5 cm) long at a 30˚angle, separate stems;
- Add 1 tablespoon canole oil to a large sauté pan over medium high heat;
- Add the Chinese broccoli stems first and then leaves;
- Stir fry and cover for 1 minute;
- Take Chinese broccoli out and set aside;
- Add 1/2 tablespoon canole oil to the sauté pan;
- When it gets hot, add flank steak and sear to brown both sides;
- Add juice from Chinese broccoli and cover;
- Add thickening sauce;
- When it thickens, add Chinese broccoli back;
- Mix and plate, serve hot.