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.  

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