Friday, May 23, 2008

Another Beef and Broccoli

Here's another way to try the ol' Chinese favorite. Jon said this was one of his favorite meals. I loved it too. Slicing the meat really thin, and marinating it for a half hour or longer makes it so delicious. I was so glad I had oyster sauce on hand. It's a good staple in the fridge. I like cooking the broccoli slightly before stir frying, but that's up to you. I served this with a simple fried rice using frozen peas, thinly sliced carrot, red pepper, green onion, scrambled egg and soy sauce with two cups cooked rice (starting with 1 cup uncooked rice will get you 2 cups cooked rice.)

Beef and Broccoli
  • 3/4 pound lean beef
  • Marinade:
  • 1 tablespoon rice vinegar (substitute rice wine if desired)
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • Sauce:
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • Thickener:
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Other ingredients
  • 1 pound fresh broccoli, cut into florets
  • 1 garlic clove, pressed
  • olive or vegetable oil
Cut the beef thinly across the grain, freezing the meat before slicing helps. Combine the marinade ingredients and toss with the meat. Refrigerate for 30 minutes.
Steam the broccoli for a few minutes until crisp tender. Micro cooker works well. Heat enough oil to cover frying pan until hot. Add garlic until fragrant, about 30 seconds, careful not to burn. Stir fry broccoli for one minute, and remove from pan. Cover the pan with oil again and stir fry the beef a couple minutes, careful not to overcook. Add cooked broccoli and move meat and broccoli to the sides of the pan. Add the sauce ingredients and thickener to the middle of the pan and let cook until slightly thickened. Stir in beef and broccoli until coated. Serve with rice or noodles.

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