Tuesday, September 8, 2009

Broccoli Beef

Hello everybody! Yep . . . I know that I have not posted in a while . . . and sadly I have made some mighty fine things during my little absence . . . but photographed NONE of it! I bought Dorie Greenspan's amazing Baking book and I have dreamily been turning its pages and dusting my kitchen with flour and sugar trying out some of her delicious recipes! Check out her book or her site to see what amazing concoctions she has created! For labor day I made her almost snickers treats and yes my family enjoyed them! Speaking of which I hope everyone had a wonderful Labor Day! We spent it with my lovely fam at my sweet Aunt Susan's house after watching the labor day parade. It is seriously one of my favorite days of the year! I love gathering our crew and catching up and munching on some amazing food! Thanks ya'll that came! It was fun . . . and those who weren't their . . . well you were missed but you SERIOUSLY MISSED OUT!

Broccoli Beef
1 lb Sirloin, sliced thinly across the grain
1 lb Broccoli Florets
2 tablespoons Cooking Oil
3 cloves Garlic, minced
1 1/2 teaspoon cornstarch, dissolved in 1 tablespoon water

Beef Marinade:1 1/2 teaspoon soy sauce
1 1/2 teaspoon Chinese rice wine vinegar
1 teaspoon cornstarch
1 teaspoon freshly ground black pepper

Sauce:3 Tbsp Oyster Sauce
1 1/2 tsp Rice wine vinegar
1 1/2 Tbsp Soy Sauce
1/3 cup chicken broth plus 2 tbsp
Dash of Red Pepper Flakes

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 about 15 minutes
2. For the sauce: Stir together the sauce ingredients in a small bowl, set aside
3. Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2-3 minutes. It should be a bright green. Drain thoroughly and set aside.
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 for a minute, it will begin to brown nicely. 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. Serve over rice. Enjoy!

This recipe freezes very well! Also I like to keep my broccoli with as much stem on as possible, so that they are long pieces. I peel the stems of the broccoli to get rid of the tough outer skin before blanching them.

2 comments:

Marie said...

Emaline you are stoking my tastebuds with this lovely dish! It is my absolute favourite of all the chinese dishes! I do love Dorie's book as well. I love all her books!

teresa said...

this sounds wonderful, full of flavor!