Stir-Fried Beef and Broccoli (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons minced garlic |
4 teaspoons grated ginger |
4 teaspoons chinese black vinegar |
2 tablespoons soy sauce |
3 teaspoons hoisin sauce |
3 teaspoons orange blossom honey |
4 tablespoons peanut oil, divided |
2 pounds beef flap steak, thinly sliced across the grain |
4 tablespoons cornstarch |
2 large heads broccoli, cut into florets and blanched |
1 1/2 teaspoons red pepper flakes |
steamed white rice, for serving |
Directions:
1. Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. Preheat a wok or a large skillet. Once it has reached a medium heat, add 1/2 of the peanut oil. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. Cook for 2 to 3 minutes. Add 1/2 of the broccoli to the pan and shake frequently.
2. Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens about 5 minutes. Repeat the process with the other half of the ingredients. Serve immediately with steamed white rice.
3. *It will be easier to slice the beef in thin strips if it has been partially frozen.
4. Chef's Note: this may be able to be done in 1 batch if using a very large wok or skillet.
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