Beef with Broccoli
This is another easy one-pan Chinese recipe, quick enough to
become a week-night staple. You can use a lot of broccoli (Broccoli with
Beef?), and add a little red bell pepper or carrot for color if desired. I
prefer flank steak in this dish. Have the ingredients prepped before you
start cooking, this comes together quickly.
1 teaspoon sugar
2 Tablespoons soy sauce
1 Tablespoon sherry (or water)
1 teaspoon sesame oil
2 or 3 stalks broccoli, cut into bite-sized florets
3/4 pound beef sirloin or flank steak,
sliced, against the grain, into very thin strips,
about two inches long
2 Tablespoons cornstarch (or potato starch)
1 teaspoon freshly ground black pepper
Peanut or vegetable oil for stir frying
2 teaspoons freshly grated ginger
2 cloves garlic, minced
Sesame seeds, to garnish, optional
Mix the sauce ingredients together in a small bowl; set aside.
Bring several inches of water to boil in a large skillet. Add the broccoli
florets and cook, stirring occasionally, for 3 minutes. Drain broccoli
florets into a colander, run cold water over, and leave to drain.
Place cornstarch and black pepper on a dinner plate and mix well. Add beef
slices to the cornstarch mixture and, using clean hands, mix the meat into
the cornstarch (or potato starch) mixture until the slices are evenly coated
with the coating.
Dry the skillet and heat on a medium-high fire and coat the bottom with a
thin layer of oil. Sauté the coated beef slices, placed individually into the
skillet, undisturbed for a minute or so on each side until sizzling and well
browned. Cook in batches, removing the browned slices to a clean plate,
adding a bit more oil to the skillet if necessary. When finished cooking,
let the beef rest while the rest of the dish is cooked.
In same skillet, add the ginger and garlic and stir constantly for about one
minute. Do not let the garlic burn. Return the broccoli to the skillet, to
quickly reheat, about one minute, then return the beef to the skillet. Add
the sauce mixture, and stir well. The sauce will thicken in about thirty
seconds. Remove to a platter and garnish with sesame seeds, if desired.
Served with steamed rice, serves 4.
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