Saturday, April 24, 2010
Chinese Style Beef Broccoli
It’s a simple process of blanching the broccoli, marinating the meat, then stir frying it in a hot wok.
To make your meal easier, buy sliced meat and pre-cut broccoli florets.
BEEF with BROCCOLI
1 ½ pounds broccoli, cut into florets
½ pound mushrooms, sliced
1 pound flank steak, sliced thin across the grain
1 slice ginger, smashed
1 clove garlic, smashed
3 Tbsp. oil, for frying
2 Tbsp. soy sauce
1 Tbsp. oyster sauce
1 Tbsp. sherry
1 tsp. sugar
1 tsp. cornstarch
2 Tbsp. cornstarch
½ tsp. kosher salt
1 cup chicken broth
Slice the meat across the grain into thin slices.
Place the beef in a bowl and add soy sauce, oyster sauce, sherry, sugar and cornstarch. Stir to mix well. Set aside
Clean broccoli and cook in boiling water for 2 minutes. Drain and rinse with cold water to stop the cooking.
Heat a wok on high. Add 2 Tbsp. oil; place ginger and garlic into the hot oil and cook until fragrant. Carefully place meat in the hot wok. Spread out, but don’t stir. Allow to brown for 2 minutes. Flip meat over and cook to a med-rare. Remove from the wok. Set aside.
In the same wok, stir fry the broccoli and the mushrooms with 1 Tbsp. oil. Cook for 2- 3 minutes, to heat the broccoli. Add back the meat and the gravy mix (stir well before adding). Bring to a boil and cook for a couple of minutes to let the gravy thicken.
Serve over noodles or with rice.
at 5:36 AM