Tuesday, October 9, 2012

Beef and Broccoli

Mel's Kitchen is a fun food blog I've been reading recently.  She has a section on her blog that identifies what she considers "THE BEST" for different recipes.  This was listed as THE BEST BEEF AND BROCCOLI!  It really was quite tasty.  I will definitely be making it again.  It makes for great leftovers as well.    

 
BEEF and BROCCOLI
Serves 4-5
 
Sauce:
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons chicken broth (or water if you don't have chicken broth)
  • 5 tablespoons oyster sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch

Beef and Broccoli:
  • 3 tablespoons soy sauce
  • 1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices

NOTE:  I didn't slice the steak quite right this time around.  The description above seemed a bit confusing.  I think the key is to slice it thinly.  I went back and resliced so I had thin strips. 
 
  • 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
  • 1-inch piece fresh ginger, minced (about 1 tablespoon)
  • 1 teaspoon peanut oil or vegetable oil, plus extra for cooking
  • 1 1/4 pounds broccoli, cut into bite-sized pieces
  • 1/3 cup water
  • 3 medium scallions, sliced 1/2-inch thick on diagonal, optional

In a medium bowl, combine 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 in a bowl.


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


Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling.


Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. 


NOTE:  Don’t overcook the meat – cook until just barely cooked through so the meat stays tender.


Transfer beef to a medium bowl and cover.


Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.


Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot.


Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium.


Steam broccoli until tender-crisp, about 2 minutes.


Push the broccoli to the sides of the skillet and add the garlic/ginger mixture.


Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds.


Stir the mixture into the broccoli.


Add the beef back to skillet and toss to combine.


Whisk the sauce to recombine and add to the skillet.


Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes.


Sprinkle with scallions and serve with white rice.


Source:  Mel's Kitchen

1 comment:

  1. Mm. I can vouch for the great leftovers. :)

    ReplyDelete