Saturday, April 24, 2010

Chinese Style Beef Broccoli

We all love Chinese food and beef broccoli is a perfect one dish meal that is sure to satisfy. Delicious tender slices of flavorful beef, blended together with crisp broccoli and gravy.

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
MEAT MARINADE
2 Tbsp. soy sauce
1 Tbsp. oyster sauce
1 Tbsp. sherry
1 tsp. sugar
1 tsp. cornstarch
GRAVY/thickener
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.

2 comments:

  1. When do I add the ginger and garlic?

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    1. Great question!...oops. I corrected the recipe. Thank you for pointing that out :). The missing information was; Cook the ginger and garlic in the oil until fragrant just before you add the meat. Thanks for stopping by!

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