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Beef & Broccoli

Posted on 08/02/2010 by Maura

For someone who has several Chinese recipes on their blog, I really am not a big Chinese fan.  This is mainly because restaurant Chinese food kind of scares me.  The meat is always a little too chewy, too fried, and the sauce a little too sweet for my liking.  However, I love beef and broccoli because it is simple and the steak actually looks and tastes like steak.

Since, in my opinion, homemade Chinese food is 100 times better than most run of the mill restaurants’, I decided to try my hand at beef and broccoli.  Of course, I enlisted Errika to help me, and it turned out phenomenal.  Even Tim, who hates Chinese, loved it.  We tripled the recipe to make enough for us and our friends, and we even had some left over.

Over rice to sop up the sauce, this is awesome.  Unlike most Chinese recipes I’ve made, this was quick and would be perfect for a weeknight meal when you’re in a crunch.

Enjoy!

Ingredients

3/4  pound flank steak, sliced thinly across the grain

1 pound broccoli florets

Beef Marinade:

1 teaspoon soy sauce

1 teaspoon dry sherry

1/2 teaspoon cornstarch

1/8 teaspoon freshly ground black pepper

Sauce:

2 tablespoons oyster sauce

1 teaspoon dry sherry

1 tablespoon soy sauce

1/4 cup chicken broth

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2 tablespoons vegetable oil

2 cloves garlic, minced

1 teaspoon cornstarch, dissolved in 1 tablespoon water

Instructions

Marinate the beef in the marinade in a medium bowl for about 10 minutes.  Make sure the beef is evenly coated.

Meanwhile, stir the oyster sauce, sherry, soy sauce and chicken broth together in a small bowl.

Cook the broccoli in a small pot of salted, boiling water for about 2-5 minutes, depending on how crisp you want it.  Drain and set aside.

Heat a large wok or frying pan over high heat for about three minutes.  Add the oil and swirl to coat the entire pan.  Add the beef in a thin layer, so that no two pieces are touching, and cook undistributed for one minute.  Flip the slices over, add the garlic and fry for another 30 seconds to a minute, until the beef is cooked throughout.  Pour in the sauce, add the broccoli and bring the mixture to a boil.  Pour the cornstarch that was dissolved in water into the pan and cook, stirring constantly, until the sauce thickens, about 30 seconds-1 minute.

Serve alone or over rice and enjoy!

Recipe from Simply Recipes

About Maura

I have a secret: I cannot do anything in moderation. I always have to take things to the extreme, at the expense of my own and my family's sanity and often times my dad’s checkbook. When I started taking horseback riding lessons, I insisted on having a pony. When I ice skated for probably the second time, I made my mom buy me ice skates that were never again worn. When I thought I wanted to be a teacher, I made my parents turn one of the rooms in the basement into a school room, stocked with an overhead projector, pull-down maps and a real, classroom-sized chalkboard and white board. When I discovered cooking I bossed my older sister around in the kitchen for an entire day, forcing her to make dozens of recipes with me against her will and then had her do all the dishes (sorry Cait). And, when I discovered food blogs I bought the biggest binder I could find, printed out 250 recipes in one day and laminated and categorized each one. My dad was not happy about the ink situation. So, what does this tell you about me? For one, you can trust that every recipe I post is more than delicious and has been meticulously tried and tested for you. Also, that I’m an anal freak. Enjoy! View all posts by Maura → This entry was posted in Chinese, Dinner, Vegetables. Bookmark the permalink. ← Tie-Dyed Cupcakes Spinach Salad with Peaches, Bacon & Goat Cheese →