For the beef with broccoli, first cut the steak into narrow strips with a sharp kitchen knife and place them in a shallow glass dish.
Stir through the garlic, chili oil, grated ginger, Chinese five-spice mix and dark soy sauce and pour over the beef. Turn the meat to the other side to coat evenly.
Cover the dish and marinate the meat in the refrigerator for several hours to allow the flavors to fully develop.
Heat 1 tablespoon of the vegetable oil in a preheated wok or large skillet. Add the broccoli and stir-fry over medium heat for 4-5 minutes. Remove with a wok turner and set aside for later use.
Heat the remaining oil in the wok.
Add the beef along with the marinade and stir-fry for 2 to 3 minutes, until the meat is browned and coated with a light crust.
Return the broccoli to the wok and stir in the light soy sauce and clear soup.
In a small baking bowl, mix the cornstarch with the water to form a paste and add to the wok. Bring to a boil and stir until thickened and clear. Simmer until cooked through, 1 minute. Transfer the stir-fried beef and broccoli to a warmed serving plate and bring to the table on the spot, garnished with the carrot strips (tourned in the shape of a lattice).
Preparation Tip:
The beef with broccoli goes well with rice.
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