Although I'm relatively unfamiliar with the customs of the 15-day Chinese New Year celebration, it’s a great opportunity to introduce Chinese cuisine at the dinner table. Chinese cooking is quick at the stove, but long at the cutting board. My husband, Bond, is an avid Chinese cook. When we were first married, he would spend hours at the cutting board preparing meats and vegetables for stir-fry dinners.
Place a large wok or skillet over medium-high heat until hot. Coat with 1 teaspoon oil and add the beef. Stir-fry 2 minutes. Remove beef from wok and set aside. Add remaining teaspoon oil and broccoli to skillet and stir-fry 3 minutes. Add green onions, garlic and red pepper flakes, if desired, and stir-fry 1 minute more. Add cornstarch mixture, bring to a boil and stir for about 1 minute, until thick and bubbly. Serve with the rice.
Makes 4 servings.
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