Friday, July 27, 2012

Broccoli and Beef

If you like broccoli and beef, you must try this recipe.  Every bite bursts with flavor.  Be careful not to overcook the meat...the juicier the better.

Broccoli and Beef


1 Tablespoon rice wine vinagar
2 Tablespoons low-sodium chicken broth
5 Tablespoons oyster sauce
2 Tablespoons light brown sugar
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

Beef and Broccoli:
3 Tablespoons soy sauce
1-2 lbs flank staeak, cut into 2-inch wide strips with the grain, the sliced across the grain in to 1/4 inch-thick slices
6 garlic cloves, pressed
1 inch piece fresh ginger, minced
1 1/2 lbs fresh broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced

In a medium bowl, combie beef and soy sauce.  Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour.  Meanwhile, whisk the sauce ingredients together. Set aside.

In another small bowl, combine garlic, ginger and 1 teaspoon peanut oil.  Set aside. 

Heat 1-2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until hot.  Add half the beef and break up clumps.  Cook, without stirring, for about 1 minute, then stir and cook until beef is browned around edges and cooked through.  About 1-2 minutes.  
*Don't overcook the meat (cook just barely so the meat stays tender)  

Transfer the beef to a bowl and cover with foil. 

Heat another 1-2 teaspoons of oil and repeat with the remaining beef. 

Add 1 tablespoon oil to the same, now empty, skillet.  Heat until hot and add broccoli and cook for 30 seconds; add water, cover pan and lower heat to medium.  Steam broccoli until tender-crisp, about 2 minutes. 

Push broccoli to the sides of the skillet and add the garlic/ginger mixture.  Cook, mashing the mixture with a spoon, until fragrant, about 20 seconds.  Stir the mixture into the broccoli.  

Add the beef back to the skillet and toss to combine. 

Whisk the sauce to recombine and add to the skillet.  Cook, stirring constantly, until the sauce is thickened and evenly distributed, about 1-2 minutes.  

Transfer to a serving platter, sprinkle with scallions and serve on top of rice. 

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