Chinese Beef Broccoli - From The Steamy Kitchen Cookbook by Jaden Hair |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Delicious stir fry without all the goopy sauce and fairly low in sodium - not like in the restaurants. We served it over rice. Two options in the menu are Dry Sherry instead of the Chinese Rice Wine and Chinese Black Vinegar instead of the balsamic. Ingredients:
16 oz beef, (top sirloin or flank steak) thinly sliced into 1/8 in. thick strips |
24 oz broccoli, cut into bite-size florets |
1 t cooking oil, high-heat |
1 t garlic, minced |
marinade |
1 1/2 tsp. soy sauce |
1 tsp cornstarch |
1/2 tsp. cooking oil |
1 black pepper to taste |
stir-fry sauce |
3 t oyster sauce |
2 tsp. rice wine |
2 tsp. balsamic vinegar |
Directions:
1. Combine Marinade ingredients in bowl. Add beef and marinate 10 minutes at room temperature.
2. Mix ingredients for Stir-fry Sauce in small bowl.
3. In a wok or large saute pan, add 1 in. (2.5 cm) of water and bring to boil. Add broccoli and cover to steam for 3 minutes. Broccoli should be bright green, crisp tender and you should be able to pierce stem with a fork. Drain.
4. Discard water in the pan and dry pan well. Set pan over high heat and when hot, add cooking oil and swirl to coat. Add garlic and fry for 15-30 seconds, until fragrant. Add steak strips, keeping them in one layer and fry 30 seconds. Flip strips and fry other side.
5. Pour in Stir-fry Sauce and stir to combine. Simmer until sauce is thick enough to coat the back of a spoon, about 30 seconds. Add cooked broccoli and toss to coat well.
6. NOTE: to make vegetarian, replace beef with fresh, thick, meaty Shitake mushrooms cut in half or sliced Portobello mushrooms.
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