Sunday, February 23, 2014

Beef with Broccoli

We continue to experiment with our wok.  Last night, we made Beef with Broccoli.  Below is the recipe:

1 lb round steak or flank steak, thinly sliced into bite size pieces
11/2 lbs broccoli, cut into bite-size florets
1 tablespoon peanut oil
1 tablespoon minced garlic
3 green onions, chopped
1/4 cup peanuts

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

Stir-Fry Sauce:
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

In a bowl, combine the ingredients for the Beef Marinade.  Add the beef and marinate for 10-15 minutes at room temperature.
In a small bowl, mix together the ingredients for the Stir-Fry Sauce.

In a large pan, add 1 inch (2.5 cm) of 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.

Over high heat, add the peanut oil and swirl to coat.  Once the peanut oil is hot, add the garlic and green onions and cook for 15 to 30 seconds, until fragrant. Add the steak, keeping it in one layer and cook for 2-3 minutes.  
Flip the strips and fry the other side, and add the peanuts to the beef

Pour in the Stir-Fry Sauce into the wok 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.

Serve over white rice

Cook's Note:
This was easy to make and delicious.  The peanuts were a last minute addition.  The next time I make this, I will substitute water chestnuts for the peanuts.  

Sunday, February 9, 2014

Cashew Chicken

A few weeks ago, we purchased a wok, courtesy of our friend +Karen Kerr,  from  We have been experimenting with the wok and last night we made Cashew Chicken.  Here is the recipe:

Serves: 4 

1 tablespoon soy sauce
1 tablespoon Chinese rice wine
1 teaspoon corn starch

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Cooking SAUCE:
2 tablespoons soy sauce
1 tablespoon Chinese rice wine
2 tablespoon oyster sauce or hoisin sauce
1 teaspoon sesame oil
1 teaspoon chili sauce (optional)

2 tablespoons peanut oil
2 garlic cloves, minced
1 small yellow onion, chopped
2-3 broccoli florets, cut into bite size pieces
1/2 cup snow peas
1/2 cup salted roasted cashews


Marinate the chicken.  In a medium bowl, stir together the soy sauce, rice wine and cornstarch, until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 to 15 minutes.

Prepare the sauce: In a small bowl, mix together the soy sauce, rice wine, oyster/hoisin sauce, sesame oil, and chili sauce (if using). Set aside.

Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the garlic and stir-fry until just aromatic, about 20 seconds.  Add the marinated chicken and stir-fry for until cooked.  Remove the chicken from the wok and keep warm.

Add the onions and cook until translucent.  Add the cashews and cook for 1 minute.  Add the broccoli and the snow peas and cook for 2-3 minutes.

Pour in the sauce and stir to coat the vegetables.  Let the sauce simmer for 2 minutes to thicken and then add the chicken.  Stir fry the chicken and vegetables for 1-2 minutes.  Serve over rice.

Cook’s Notes:

I used dark soy sauce and hoisin sauce making this recipe.  I also used chili sauce for the cooking sauce.  The original recipe used less oyster/hoisin sauce and the recipe could have used more.  When I make this again, I will use the amounts listed above to make more sauce to coat the chicken and the vegetables.