½ lb tender beef, cut into thin slices
1 tbsp corn starch
4 tsp corn starch
4-5 tbsp soy sauce
1 tsp sugar
1-2 tsp red pepper flakes
1 tsp fresh grated ginger root
1 tbsp minced garlic
2 cups broccoli florets
8 oz can water chestnuts, drained
1¼ cup water
1 onion chopped
Vegetable oil for cooking
Hot cooked rice
Combine beef, 1 tbsp cornstarch, 1 tbsp soy sauce, red pepper flakes, sugar, ginger and garlic in a small bowl; mix well and set aside for 15 minutes.
Combine water, 4 tsp cornstarch and remaining 3-4 tbsp soy sauce; (add a third tsp of red pepper flakes if you like it spicy) mix well and set aside.
Heat 1 tbsp vegetable oil in large wok over high; add beef and stir fry for 1-2 minutes. Remove from pan and add 2 tbsp oil and heat over high. Add broccoli, water chestnuts and onions and stir fry 4-5 minutes. Stir in beef and soy sauce/water mixture and cook, stirring constantly until mixture bubbles and thickens.
Serve immediately over rice.
© Crackerberries 2011
