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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
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This is a ridiculously simple dish and illustrates how easy and satisfying stirfrying can be. Long recipe (I talk alot) but it cooks up sooo quick! Ingredients:
rice (brown is crunchy and good) & water to cook it |
peanut oil |
6 - 10 cl garlic |
equal amount of ginger |
1 lb cheap beef , trimmed of fat and connective sinew |
a head or three of broccoli |
3 t soy sauce |
1 t oyster sauce |
Directions:
1. Set your rice to cookin'. I love my zojirushi rice maker, it keeps rice good for me for a week...but don't ask me to spell or pronounce it.
2. While the rice is going, prep your ingredients: Whack your beef into the freezer; skin the garlic and ginger, dice roughly, and blenderize with a little bit of water until smooth; rince and rip the broccoli florets off the head(s) and skin and dice up the stems if you want (I want, is DEElicious); then slice the firmed-up beef from the freezer and against the grain fine fine finer. Bite sized! Like halved sticks of gum.
3. Lay your ingrediants out in order of their use so that you don't have to stop to find anything. Oil / garlic-ginger / bowl o beef / bowl o broc / bowl o soy & oyster sauce. Stir-frying happens really really quickly, don't blink! Ready? Whoooo!
4. Slap your flat-bottomed pan on your biggest burner. Turn the heat allllllll the way up and slosh in enough peanut oil. When it shimmys, sling in your garlic-ginger mix. Stir the heck out of it! Just as it's browning, the beef goes in. Slap it around! Keep the heat up! HOT HOT HOT!
5. Whack the beef into a bowl just before all the red is gone and fling in your soy and oyster sauce, then scrape up fantastic tasty stuff from the bottom of the pan.
6. Toss in broccoli florets, cover, and let steam in the water clinging to them and the sauces for a couple of minutes until barely tender. You can put your nice hot rice into bowls here.
7. Stick a fork in the broccoli. (If you're like me, lean back because the steam will totally fog up your glasses. I probably forget intentionally, it smells sooooo good) If it's crisp-tender, heave the beef in and stir, then spoon the whole mess onto the rice as soon as the beef is heated through. NOM NOM NOM NOM NOM
8. Next time you make this, you'll want more garlic and ginger, trust me. You can watch your favorite scary show or talk with your family and skin up immense amounts of ginger and garlic. The garlic-ginger paste stores in the freezer nearly forever.
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