Chinese Beef and Broccoli
Source of Recipe
magwrit1@earthlink.net - Michelle Young as posted in Buget101 Yahoo Group
Recipe Introduction
Note from Michelle:
If you aren't using a wok, you'll need to increase the amount of oil you use in this recipe, as is the case in
all non-wok Chinese stirfrying.
For those who are interested, please know that the ingredients purchased at the Oriental market will be fresher and cheaper than you'll find at the supermarket.
You'll find this recipe easy for substitutions as well--chicken or pork instead of the beef, snow peas or green beans instead of the broccoli (don't forget to string the snow peas), or consider adding a few thinly sliced mushrooms and/or water chestnuts to this dish.
List of Ingredients
1 pound lean beef, sliced *thin* while at least semi-frozen
Marinate beef slices in the following at least 10-15 minutes:
2 tsp. cornstarch
2 tsp. oil
1/2 tsp. salt
1/2 tsp. sugar
2 tsp. Superior soy sauce
2 slices fresh ginger root, each about the size of a quarter
3 cloves minced fresh garlic
3-4 Tablespoons oil
1 pound broccoli pieces, preferably fresh if this is going to be a
frozen dish. The frozen broccoli after stirfrying will not be as
tasty refrozen. Slice the stalk sliced into "coins," or into thin
wedges.
**about 1/2 cup water
Blend the following sauce ingredients and set aside:
2 Tablespoons cornstarch
2 Tablespoons Oyster Sauce
2 Tablespoons Superior soy sauce
about 1/2 - 3/4 cup waterRecipe
Heat 2-3 Tbsp. oil in wok to sizzling, stirfrying ginger root and 2 cloves of the garlic until fragrant. Remove ginger root, and immediately add beef, frying quickly. The process of cooking the beef shouldn't take more than 5-10 minutes.
Remove beef from wok and set aside.
Add 1 more tablespoon of oil to wok and one more clove of minced garlic, stirfried about 15 seconds.
Add broccoli.
**I usually add about 1/2 cup water to the wok. I don't measure this...it's just enough to scrape the remaining portion of beef from the wok with the broccoli so the broccoli picks up a bit of flavor, nothing is wasted, and the broccoli keeps from burning.
Turn the heat down a bit. On a gas stove, you'll turn it nearly to a simmer. On an electric stove, turn the dial to about 2.5 or 3.
Let the broccoli cook about 5 minutes, and add the cooked meat back to the wok.
Stir ingredients for sauce one more time to be sure it's blended well and **immediately** add to wok, stirfrying about 30 seconds. If the sauce doesn't thicken to your liking in this time period, blend equal portions of cornstarch and water and add that to the wok. If the
sauce is too thick, add a little water, stir and wait a few more seconds. If you would like more of the oyster sauce flavor, add up to 1 Tbsp. more to the sauce in the wok. Most people find this quite sufficient.
Serves at least 4, depending on what else you serve.
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