> wrote in message
...
>I was too late to join in on the last stir fry beef question. I
> started to notice a few years ago that I hated the beef that the
> chinese restaurants used, even some of the better ones whose standard
> beef with broccoli type dishes were $15. The beef was slimey and I
> had no idea why.

Drege in corn starch before frying

See below:

Spicy Orange Beef and Broccoli

Prep Time: 20 minutes
Yield: 4 servings


3/4 lb beef flank or sirloin sterak, cut across the grain into thin strips
Grated peel of 1 large orange (about 2 tsp)
1 Tbsp grated fresh ginger or 1 tsp ground ginger
3 Tbsp Argo® or Kingsford's® Corn Starch, divided
3 Tbsp sherry or orange juice
2 Tbsp soy sauce
1 Tbsp concentrated beef flavor broth or 1 beef bouillon cube
1 Tbsp sugar
1/4 to 1/2 tsp crushed red pepper
1/2 cup water
2 Tbsp Mazola® Oil, divided
3 cups broccoli florets*

In medium bowl toss beef, orange peel, ginger and 1 tablespoon corn starch
to coat meat lightly; set aside.

In small bowl stir sherry, soy sauce, concentrated broth, sugar, crushed red
pepper, water and remaining 2 tablespoons corn starch until blended.
In wok or large skillet heat oil over medium-heat. Add beef and cook
stirring quickly and frequently (stir-fry) 2 minutes.
Add broccoli and stir-fry 3 minutes or just until tender.
Stir soy sauce mixture until blended then pour into wok. Stirring
constantly, bring to boil and boil 1 minute. Serve with cooked rice noodles
or rice.

..

Dimitri