Chinese beef with broccoli

Ingredients for 2 servings:

• 200 g beef
• 1 head of broccoli
• 1 garlic clove(s)
• 1 small onion(s)
• 1 tsp ginger
• 1 sachet of baking powder
• 1 tbsp cornstarch
• ½ tsp five-spice powder
• 1 tsp sugar
• 1 ½ tbsp soy sauce, light
• 1 tbsp soy sauce, dark
• 1 tbsp cooking wine, Chinese
• 1 pinch(s) black pepper
• ½ cup water

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 36 minutes

easy to prepare

Cut the meat into very thin strips, approximately 0.3–0.5 cm wide, mix with the baking powder, and let it stand for 20 minutes. Then rinse the meat to remove any baking powder. Mix all the ingredients for the sauce, add 2 tablespoons to the meat, and let it stand again. Meanwhile, wash the broccoli and cut into small pieces. Peel and eighth the onions. Peel and finely chop the garlic and ginger. Heat the pan over high heat, add the oil, and then sear the meat. When the meat is almost no longer pink, reduce the heat. Add the garlic, ginger, and onions. Mix everything well and cook until the meat is nicely browned. Now add the sauce and stir, then add the broccoli and stir again. Cover and cook until the desired firmness is reached. It is usually served with rice. Information: The baking powder gives the meat its typical tender texture. The dish tastes a bit different than in restaurants, as Asians like to add MSG (monosodium glutamate, “umami salt”) to their food. If you want to recreate this flavor, simply add half a teaspoon of it to the sauce after it’s been poured into the pan. You can also use garlic greens instead of the onions, or omit it altogether.