As a kid I played it safe when it came to Chinese food. I think most of us probably do. My favorite was Broccoli Beef. Something about it just seemed right. I know you’re probably thinking, “if only I could get my kid to eat broccoli”. I have little ones now and vegetables are a hard sell. Luckily my little ones like steak and this recipe serves as the perfect gateway to introduce vegetables and satisfy those adult taste buds. Sometimes I like to throw in bell peppers, water chestnuts and other new things. Of course there are many amazing Asian recipes out there, Chicken Cashew, Pepper Steak and Kung Pao to name a few to be posted to my site soon, but be warned, Broccoli Beef is a gate way dish. You may find that cooking Asian dishes at home can be delicious, addictive and satisfying.
1 lb. – round steak or flank steak, thinly sliced against the grain into strips
1 – bunch broccoli, about 3/4 lb., cut into florets
1 – small yellow onion, thin wedges
1 tsp. – garlic, minced
3 Tbs. – cotton seed oil or peanut oil
1/2 tsp. – ginger paste or ginger, minced
2 tsp. – cornstarch
2 Tbs. – water
1 tsp. – soy sauce
Pinch of salt
For the sauce
1/3 c – water
1/3 c – oyster sauce
3 Tbs. – soy sauce
2 Tbs. – rice wine or dry sherry
2 tsp. – sesame oil
1 tsp. – cornstarch
1/2 tsp. – sugar
Pinch of freshly ground white or black pepper
In a bowl combine the steak, 1 tsp. soy sauce, 2 Tbs. water, 2 tsp. cornstarch and a pinch of white pepper. Refrigerate up to 30 minutes.
In a new bowl, prepare the sauce by combining the water, oyster sauce, soy sauce, wine, sesame oil, cornstarch, sugar and white pepper. Give it a good stir to dissolve the cornstarch and sugar, set aside.
Bring a large pot of water to a boil over high heat. Add the broccoli and cook until crisp-tender, 3 to 4 minutes. Use a slotted spoon to transfer the broccoli to a colander, rinse under cold running water to stop the cooking.
Heat a wok or large fry pan over very high heat, and add the cotton seed oil. You’re ready to cook when the oil begins to smoke. Cook the beef to where the cornstarch begins to crisps around the edges, about 4 minutes. Using a slotted spoon, transfer the beef to a bowl. Scrape the remaining cornstarch out of the wok before continuing. Add the onion and sauté until it begins to brown, about 5 minutes; add a dash of oil if needed. Add the garlic and minced ginger, sauté for 1 minute. Next, add the sauce and cook, stirring, until slightly thickened, about 30 seconds. Return the beef to the wok, add the broccoli and fold until heated through, about 1 minute.
Serve immediately over steamed rice, Asian noodles or fried rice (recipe on my website).