Wednesday, November 18, 2009

Chinese Beef Broccoli

I got this recipe from the Pioneer Woman's website.  And she actually took it from another's cookbook.  I LOVE this website!!!  She is amazing, if you haven't checked out, you can do so here.  I'm hoping someone buys me her cookbook for my birthday or christmas.  And when I say someone, I mean my husband (wink wink).  Actually, My husband pretty much lets me buy whatever I want so I always tell him not to get me anything.  When I go to a jewelry party, and return home, he always asks:  Whadja buy, whadja buy??  With all the enthusiasm you can imagine.  when we're roaming the bookstore and I see something I want, he'll encourage me.  Isn't he wonderful?  Okay, back to the beef. 

1 lb  top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)
     **I used red wine and balsamic vinegar and omitted the oyster sauce, it's just what I had on hand.

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inchof water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

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