Feb 16, 2011

Chinese Beef and Broccoli Stir-fry

Beef & Broccoli

For 2 to 4 servings, you'll need:
  • 1/2 cup water, plus
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons water, divided
  • 3 cloves garlic, smashed
  • 1 lb boneless round steak  cut into thin 3-inch strips
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onion, cut into wedges
  • 1 T ketchup
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
Directions Freeze beef for about 15 minutes to make cutting into strips easier,cut into strips. In a bowl, combine 2 tablespoons cornstarch, 1Tof soy sauce 2 T water until smooth. Add beef and toss. If you want a thicker sauce, add about 2 T of cornstarch to the marinade. It'll thicken when the beef cooks. Set aside.
Wash broccoli and cut into 2-inch florets or sections. Peel and smash 3 cloves garlic.
In a sauce pan or wok on high heat, drizzle a bit of oil and add garlic. Quickly saute garlic and then add beef strips, minus the marinade. When the beef is seared, add the rest of the marinade and the broccoli florets and saute again. The dish is done when the broccoli is crisp but tender.
Serve with rice.

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