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beef broccoli
This is the classic recipe that is present in every Chinese restaurant I've been in anywhere in the world (and I've been to quite a few over the years), and provides an easy lesson in wok stir-frying at the same time.
Makes 4 servings
3 Tbs Peanut oil
1-1/2 lb Round steak, sliced
into 1/4-inch strips
1 Garlic clove, minced
1/2 tsp Fresh ginger, grated
2-1/2 Cups Fresh broccoli florets
1/2 Cup Sliced onion
1/3 Cup Oyster sauce
Cup Chicken broth
1 Tbs Corn starch
1 Tbs Water
Heat the peanut oil in a wok
until just smoking. Add the
sliced steak, garlic and
ginger, and stir-fry until the
meat has browned. Remove the
seasoned meat from wok with a
slotted spoon. Set aside.
To the wok, add the broccoli
florets and onion slices.
Cover and steam on high for 3-5 minutes, or until the
broccoli has turned bright
green and become tender.
Pour in the oyster sauce and
chicken broth. Saute to
completely coat the broccoli
and onions.
Make a slurry with the corn
starch and water. Add in
enough slurry to the wok to
thicken the sauce. Add back
the beef; heat through until
hot.
Serve immediately with steamed
white rice.
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