Ingredients
- 1 lb. (450 g) beef flank steak
- cut across the grain into thin strips
- 1/2 tsp. baking soda
- 1/2 tsp. sugar
- 1/4 cup cold water
- 1/4 cup Chinese Shao Hsing rice cooking wine
- divided
- 2 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. potato starch
- 3 Tbsp. oil
- divided
- 1 lb. (450 g) Chinese broccoli
- trimmed
- 1 Tbsp. finely chopped gingerroot
- 1/4 cup Kraft Original BBQ Sauce
- 3 green onions
- cut diagonally into thin slices
Instructions
- Place meat in medium bowl.
- Add baking soda, sugar, water, 2 Tbsp.
- wine and soy sauce; mix well.
- Sprinkle with potato starch; stir.
- Refrigerate 20 min.
- Heat 1 Tbsp.
- oil in wok or large skillet on medium heat.
- Add broccoli; stir-fry 8 to 9 min.
- or until crisp-tender.
- Spoon around edge of serving plate; cover to keep warm.
- Add remaining oil to wok; heat on high heat.
- Add meat mixture; stir-fry 1 to 2 min.
- or until meat is done.
- Stir in ginger; stir-fry 30 sec.
- Add barbecue sauce and remaining wine; stir-fry 1 to 2 min.
- or until sauce is thickened.
- Spoon onto centre of plate; top with onions.
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