Posted by: tinkande | January 18, 2009

Broccoli Beef

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I made this dish a few weeks ago when I was having a craving for Asian food.  With flank steak, I usually just marinade the whole thing and grill it, so it was fun to try it in a new way.  The flank steak strips were MUCH more tender than those pre-cut strips you can buy in the grocery store.

Broccoli Beef
Source: Simply Recipes, originally by Jaden Hair of Steamy Kitchen

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

For the beef marinade:
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper

For the sauce:
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth

Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

Meanwhile, stir together the sauce ingredients in a small bowl.

Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

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). Let the beef 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.

We served this with some noodles on the side, but it would be good with steamed white rice, too.

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Responses

  1. Yeah, I’m going to need for you to announce your engagement on here people…..

  2. I made this tonight and it totally rocked. The only thing I did different was I didn’t use oyster sauce cuz I couldn’t find any, and I replaced the dry sherry with cabernet sauvignon. And I made pad thai noodles to go with it. Aweeesoommeee…….

  3. Yay! So glad it worked out and that you loved it.

  4. Yum! You didnt tell me about this one nor did you bring me leftovers!! I have to try it…

  5. But T, you don’t like broccoli!


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