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Beef Stir-Fry With Chinese Broccoli

beef - other, stirfry - beef

1/2 teaspoon sugar
1 tablespoon mirin (Japanese rice wine)
1 1/2 teaspoons dark soy sauce
2 teaspoons sesame oil; divided
3/4 pound boneless top sirloin steak; cut into 1/4-inch strips
2 tablespoons salted Chinese black beans; rinsed + lightly mashed
1 tablespoon finely chopped garlic
2 tablespoons peanut oil; divided
1/4 teaspoon salt; divided
1 1-inch piece young ginger; julienned
1 teaspoon hot chili paste
1 pound Chinese broccoli; trimmed + cut diagonally
1/3 cup chicken stock
2 teaspoons cornstarch
1 green onion; sliced diagonally
julienned ginger for garnish

In bowl, combine sugar, mirin, soy sauce and I teaspoon sesame oil. Add beef and stir to coat; let marinate for about 15 minutes. Mash black beans, garlic and remaining 1 teaspoon sesame oil lightly together; set aside. Heat wok or large heavy frypan over high heat. Swirl in 1 1/2 tablespoons peanut oil and 1/8 teaspoon salt. When oil starts to smoke, add beef and stir-fry for 40 seconds or until almost cooked. Remove beef and keep warm. Heat remaining 1/2 tablespoon peanut oil and 1/8 teaspoon salt in wok. Add black bean mixture and sauté for 5 seconds. Add ginger and chili paste; sauté for 5 seconds. Add Chinese broccoli and stir-fry for 1 minute to coat with black bean mixture. Add accumulated juices from beef; reduce heat to medium, cover and cook for 1 to 2 minutes. Combine stock and cornstarch; set aside. Increase heat and return beef to wok. Stir cornstarch mixture; add to wok, stirring constantly for 30 seconds or until sauce thickens. Garnish with green onion and ginger.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

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