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1 1/4 lbs Top Round Beef, Sliced 1/4-inch think and 2-inches long
1 Teaspoon Baking Soda
3 Cloves Garlic, Minced
2 Teaspoon Fresh Ginger Root, Peeled and Minced
2 Tablespoon Oyster Sauced
1 Tablespoon Light Soy Sauce
1/4 Teaspoon Black Pepper
6 Cups Chinese Broccoli, Leaves and Stems Separated, Washed
1/8 Teaspoon Salt
Slice beef and toss with baking soda. Set aside for 30 minutes. Rinse beef and pat dry. Substitute broccoli or broccoli for the Chinese broccoli. Slice stems of broccoli 1/4 inch thin and 2 inches long diagonally; keep separate from leaves. Roughly chop the leaves into bite-sized pieces. Heat a wok or nonstick skillet until hot and sear the beef about 30 seconds on one side until brown. Add garlic, ginger, oyster sauce, soy sauce and black pepper. Stir together and cook for another 15 seconds; remove from wok or skillet. Use the same wok or skillet to stir-fry the broccoli. Heat on high, add broccoli stems, and stir-fry until semi-tender. Add leaves, and pour all of the beef including juices back into the work or skillet. Toss to combine.
Broccoli has a variety of health benefits. Broccoli is high in fiber, and a great source of Vitamin A, C and K.