Friday, December 9, 2011

Beef and Broccoli

  • 1 pound flank or sirloin, sliced thinly across the grain
  • 1 pound broccoli florets, blanched
  • 2 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp cornstarch, dissolved in 1 tbsp cold water
  • Beef Marinade:
    • 2 tsp soy sauce
    • 1 tsp Chinese rice wine (or dry sherry)
    • 1/2 tsp cornstarch
    • 1/8 tsp freshly ground black pepper
  • Sauce:
    • 3 tbsp oyster sauce
    • 1 tsp Chinese rice wine (or dry sherry)
    • 1/4 cup soy sauce
    • 1 tbsp brown sugar
  1. Make the marinade: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
  2. Make the sauce: Stir together the sauce ingredients in a small bowl. Set aside. 
  3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly. 
    • If you want to cheat: buy a bag of frozen broccoli florets that steam in the bag. I cooked it in the microwave for only the minimum time per bag instructions.
  4. Heat a large frying pan or wok over medium-high heat until a bead of water sizzles and instantly evaporates upon contact. Add the sesame oil and swirl to coat. Add the beef and immediately spread the strips out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.
  5. Pour in the sauce.
  6. Add the blanched broccoli and bring to a boil.
  7. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
  8. Serve over rice and enjoy!
Courtesy of Can You Stay For Dinner - Beef and Broccoli

Like what your reading? Share it!

No comments:

Post a Comment