This is one of the original recipes in the cookbook that I made for my mom's Christmas gift 8 years ago. I would've shared it earlier, except I thought I'd shared it already! It's a classic dish to order from a Chinese restaurant--velvety strips of marinated beef stir fried with tender crisp broccoli in a flavorful brown sauce--and perfect served over steamed white rice. To keep the beef tender and not chewy, it's important to slice the strips against the grain. The addition of cornstarch in the marinade further helps improve the texture of the beef. Since the broccoli takes a lot longer to cook than the beef, it is cooked separately while the beef is marinating and then added back in at the end. You'll want to use a large pan with a lid so that you can steam the broccoli after a quick stir fry. My favorite part about this recipe is the marinade which ends up becoming the sauce upon stir frying with the beef. It is already quite fragrant due to the s...
