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Ingredients
Beef & Broccoli
12 oz. (3/4 lb.) broccoli
1 lb. lean boneless beef steak
(any lean cut)
2 tablespoons soy sauce
2 cloves garlic, minced
1/4 cup oil
2-4 tablespoons water
Stir-Fry Sauce
1 1/2 tablespoons cornstarch
1/4 teaspoon ground ginger
dash cayenne pepper
2 tablespoons dry sherry
1 1/4 cups beef broth
Directions
Beef & Broccoli
Trim broccoli florets so stems
are 1 to 1 1/2-inches in length. (Tip: Cutting stems on
the diagonal gives the broccoli a more aesthetic look.) Cut
florets as needed to create bite-size pieces. Set aside.
Trim off any excess fat from the
beef. Slice beef with the grain into 1 1/2-inch-wide
pieces, then thinly slice those beef pieces against the
grain diagonally (this makes the slices of beef more
tender). Place beef slices in a medium mixing bowl with soy
sauce and garlic. Stir to combine. Set aside and
allow to marinade for 15 minutes.
Stir-Fry Sauce
While beef is marinating,
prepare Stir-Fry Sauce: In a small mixing bowl, whisk
together cornstarch, ground ginger, cayenne pepper, dry
sherry and beef broth. Set aside.
Heat a wok or large skillet over
high heat. When wok or skillet is hot, add 2 tablespoons of
the oil. Allow oil to heat for about 30 seconds, then add
the beef and stir fry until meat is browned (about 2-3
minutes). Remove beef from skillet and set aside in a bowl.
Add remaining 2 tablespoons oil
to wok or skillet. Allow oil to heat about 30 seconds, then
add broccoli and stir-fry for about 1 minute. Add 2
tablespoons water. Cover and cook for about 3 more minutes
until broccoli is tender-crisp (taste one small piece of
broccoli to test doneness). Add beef back to skillet along
with Stir-Fry Sauce and stir until well blended and
thickened (about 1-2 minutes).
Serve alone or over any type
of rice or chow mein or other long noodles.
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