Recipe courtesy of Ching-He Huang
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon peanut oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon Sichuan peppercorns
  • 1 pound beef sirloin, sliced to 1/2-inch-thick strips
  • 4 ounces tender baby broccoli florets, blanched (about 1 1/2 cups)
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • 1 to 2 teaspoons honey
  • 1 to 2 tablespoons light soy
  • 1 teaspoon dark soy
  • 1/4 cup hot vegetable stock
  • 1 heaping tablespoon cornstarch, blended with 2 tablespoons cold water
  • 1 tablespoon peanut oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon Sichuan peppercorns
  • 1 pound beef sirloin, sliced to 1/2-inch-thick strips
  • 4 ounces tender baby broccoli florets, blanched (about 1 1/2 cups)
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • 1 to 2 teaspoons honey
  • 1 to 2 tablespoons light soy
  • 1 teaspoon dark soy
  • 1/4 cup hot vegetable stock
  • 1 heaping tablespoon cornstarch, blended with 2 tablespoons cold water

Directions

Watch how to make this recipe.

Heat a wok over high heat and add the oil. When the oil begins to smoke, add the garlic and Sichuan peppercorns and stir-fry quickly for a few seconds. 

Add the beef and let it settle for a moment. As it starts to turn brown, after a minute or so, add the broccoli florets and the rice wine. Stir-fry for a few seconds. 

Season the beef and broccoli with the honey, light soy and dark soy. 

Add in the vegetable stock and bring the mixture to a boil. Stir in the cornstarch and water mixture and cook to thicken, about 1 minute. Serve immediately.

Heat a wok over high heat and add the oil. When the oil begins to smoke, add the garlic and Sichuan peppercorns and stir-fry quickly for a few seconds. 

Add the beef and let it settle for a moment. As it starts to turn brown, after a minute or so, add the broccoli florets and the rice wine. Stir-fry for a few seconds. 

Season the beef and broccoli with the honey, light soy and dark soy. 

Add in the vegetable stock and bring the mixture to a boil. Stir in the cornstarch and water mixture and cook to thicken, about 1 minute. Serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Beef Nachos

Recipe courtesy of Cooking Channel

Kung Pao Beef

Recipe courtesy of Ching-He Huang

Beef Bourguignon

Recipe courtesy of Laura Calder

Kobe Beef Burgers

Recipe courtesy of Cooking Channel

Spicy Beef Pad Thai

Recipe courtesy of Jeffrey Saad

Hot Beef Sandwich

Recipe courtesy of Guelda Barker

Hawaiian Steamed Beef Buns

Recipe courtesy of Cooking Channel

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here