Monday, January 18, 2010

Beef and Broccoli

Beef and Broccoli

I love beef and broccoli, it was also my favourite dish from the little chinese place growing up. The owner/chef/water made amazing beef and broccoli. Sadly, I have moved away from my little hometown, and I think that he has since closed his restaurant. I came across this recipe after hearing great things about the site Steamy Kitchen and decided to try it.

Beef and Broccoli


3/4 pound flank or sirloin, sliced thinly across the grain
1 pound broccoli florets
1 tablespoons high-heat cooking oil
1/4 to 1/2 tsp minced garlic
1 teaspoon cornstarch, dissolved in 1 tablespoon water


1 teaspoon soy sauce
1 teaspoon sherry
1/2 teaspoon cornstarch
Dash teaspoon freshly ground black pepper


2 tablespoons oyster sauce
1 teaspoon sherry
1 tablespoon soy sauce
1/4 cup chicken broth


1. Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and coat, let stand for 10 minutes

2 While beef marinates stir together the sauce ingredients in a small bowl.

3 Cook the broccoli using your favorite method (I steam mine, keeps more of the nutrients in them). Keep them tender crisp, as they will cook a little bit more, but not much in the frying pan.

4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching), fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

I love this recipe! It isn’t as good as the one from the little hole in wall restaurant I grew up with, but it is still delicious. And the best part – it is so quick and easy to make!

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