INGREDIENTS
- 2/3 lb. beef tenderloin (Substituting chicken for the beef works great too)
- 3 tbsp CannaOil
- 2/3 lb. broccoli
- 6 pieces of green onions (1/2-inch)
- 6 slices of ginger root
Marinade
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1/2 tbsp cooking wine or sherry
- 1/2 tbsp water
Sauce
- 3 tbsp water
- 1 1/2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/2 tbsp cooking wine or sherry
- 1 tsp cornstarch
- 1/2 tsp cannasugar
- dash of pepper
- Steamed white rice
DIRECTIONS
- Cut the meat (across the grain) into thin, bite-size pieces. Mix with the marinade and marinate for 1 hour.
- Separate and cute of the flowerets of broccoli from the stem. Cook in boiling water for 1 minute; remove and drain. Arrange the flowerets around the serving dish.
- Before frying, add 1 tbsp oil to marinade and mix so that the pieces of meat will separate easily during frying.
- Mix the sauce well in a separate bowl
- Heat the wok then add oil. When the oil is hot, add the meat. Stir fry until the color changes, then remove and drain.
- Add final 2 tbsp oil and stir fry the green onions and ginger root until fragrant. Add the beef and the sauce you created.
- Toss lightly then remove and place on a serving platter with the broccoli florets. Serve with steamed white rice