Sunday, July 26, 2020

Broccoli and Beef

I was watching a morning news channel and they made Broccoli and Beef and oh boy did it look good and so easy to make. I wont lie I also liked that she was Asian because often white cooks make Asian dishes and they are too bland. So I thought what the heck lets give it a try and I've now made it twice and we all just love it. I've add other veggies because I love all sorts of veggies in a stir fry type meal. 

Try it and let me know what you think. 


1/2 pound flank steak
2 Tablespoons plus 1 1/2 teaspoon soy sauce divided plus more as needed
1 teaspoon finely chopped fresh ginger 
1 teaspoon Shaoxing wine or dry marsala wine (optional)
2 medium cloves garlic crushed
1 Tablespoon plus 1 1/2 teaspoon cornstrarch
1 Tablespoon vegetable oil 
2 heaping cups broccoli florets, blanched for about 2 minutes and drained
2-3 tablespoons of water
1 teaspoon hoison sauce.
1/4 teaspoon sesame oil


Trim the flank steak and cut into smaller pieces to help with slicing. You will need to slice against the grain into thin pieces, about 1/8 inch. Place in a bowl and add 1 tablespoon soy sauce, the ginger, wine, and garlic and mix well. Add cornstarch and mix well again. 

Preheat wok or pan over high heat until wisps of smoke rise to surface. Add vegetable oil heat until it starts to shimmer. Gently add the beef and using a spatula, spread it into a single layer in the bowl of the wok. Sear it for about 30 seconds and the stir fry for 1 to 2 minutes, or until the meat has browned. Add the broccoli, water, remaining 1 tablespoon plus 1 1/2 teaspoons soy sauce and the hoisin and stir fry 1-2 minutes, or until the sauce has thickened slightly. Add a dash more soy sauce, if desired. Drizzle with sesame oil and serve with steamed rice. 

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