Tonight I went for a taste of the Orient. A little flair for the east.
(Hey, how did my son manage to get in there…)
I have had this recipe for a while, but this is the first I have made it.
Of course I tweaked it a little to my tastes.
Stuff you need:
3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade
1 3 teaspoon(s) soy sauce (I made this more flavorful by adding more soy) 1 2 teaspoon(s) Chinese rice wine (or dry sherry) (again, I like flavor. Lots of it)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce
oyster sauce soy sauce (feel free to use the oyster sauce. I have picky children, so that’s a no go in my house)
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth
The how to.
1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for
10 minutes 30 minutes. (this was sort of by accident as I got caught up doing some other stuff, but I really think the longer time limit added to the amazing flavor and tenderness of the meat in the long run).
2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
This was fantastic. I think next time I make this, I will try the sherry in lew of the rice wine, just to do it differently and maybe add chicken instead of beef.