Chinese Beef and Broccoli
Perfect
Chinese takeout-style Beef and Broccoli, made in about 30 minutes, right in
your own kitchen!
Ingredients
- 1 teaspoon cornstarch
- 2 cloves garlic finely minced
- Freshly ground black pepper
- 1 1/2 teaspoons soy sauce
- 1 teaspoon grated fresh ginger
- 1 pound broccoli cut into bite-size florets
- 1/2 pound flank or sirloin steak
- 1 tablespoon high-heat cooking oil canola, vegetable, rice
FOR THE STIR
FRY SAUCE
- 2 teaspoons Chinese rice wine or dry sherry (or omit)
- 3 tablespoons oyster sauce
- 2 teaspoons Chinese black vinegar or young/cheap balsamic vinegar
Instructions
First, if
you are using flank steak, cut it into thin slices, THROUGH the grain. If you
use sirloin, the grain doesn't matter. In a bowl, combine the beef with the soy
sauce, cornstarch and black pepper. Leave to marinate for 10 minutes at room
temperature.
Then, in a
small bowl, combine the ingredients for the stir fry sauce.
In a wok or
large frying pan, add 1 cup of water and bring to a boil. Add the broccoli and
cover with steam for 3 minutes. The broccoli should be bright green, tender and
crunchy and you should be able to just pierce the stem with a fork. Drain.
Throw the
water in the wok and dry the pan well. Set the pan on high heat, stir in the
cooking oil. When the wok is hot, add the marinated beef, use your tongs to
spread the beef over the entire surface of the wok in a single layer. Let the
beef cook, without disturbing it, for 2 minutes, until it is golden brown. Turn
the beef over, spread the beef over the wok and brown the other side.
Push the
beef aside and add the garlic and ginger. Saute the garlic and ginger for 30
seconds. Then mix with the beef.
Pour the
stir-fry sauce and stir to combine. Simmer until the sauce is thick enough to
cover the back of a spoon, about 15 seconds. Add the cooked broccoli to the wok
and toss to coat.
Happy
Cooking Time.
