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Slice the beef into thin slices (or ask the butcher to do it) and place the beef into a zip storage bag.
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In a small bowl, add all the marinade ingredients but the cornstarch. Mix well.
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Slowly whisk in the cornstarch.
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Pour the sauce over the beef in the bag.
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Seal and shake well, making sure all the pieces of meat are covered in sauce.
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Allow to sit and marinate for 30-60 minutes.
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While the beef is marinating, prepare the vegetables.
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Grab a large bowl. Slice the onion into thin strips and add to the bowl. Cut the carrot into matchstick size pieces, add them to the bowl. Set aside.
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Open and drain the water chestnuts. Cut them into bite size pieces if they are in larger chunks, add them to a smaller bowl. Add the sliced mushrooms to the same bowl with the chestnuts. Set aside.
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Rinse out the bowl that the marinade was mixed in and mix up the sauce. Add all the ingredients and stir well. Set aside.
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Chop the broccoli into florets, wash and drain. Set aside. In a small bowl, add the warm water, sugar, and salt. Dissolve the sugar and salt in the water, set aside.
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Heat the wok or skillet and add 3 tbsp oil. When the oil is hot, add the beef. Cook the beef, let it be for 30 - 40 seconds, then begin stir frying. When the beef is nearly cooked after 1- 2 minutes, remove it from the pan and set aside.
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Wipe out the wok/pan with paper towels.
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Add 2 tablespoons oil to the wok. When the oil is hot, add the onions and carrots. Cook for about 1 minute. Then add the mushrooms and water chestnuts. Continue to cook for another minute.
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Add the broccoli to the hot pan, stir fry for no more than one minute then pour the warm sugar/salt water over the broccoli.
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Cook the broccoli and veggies for 4 - 5 minutes or until the broccoli turns a bright green and is tender but still crisp.
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The water should be nearly evaporated. If not, quickly drain off the remaining water.
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Add the beef to the broccoli and the veggies.
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Add the sauce to the wok and mix everything together well.
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Cook for 1-2 minutes over high heat, the sauce will thicken and reduce. Serve over steaming hot rice.