Thursday, September 26, 2013

Broccoli Beef

I had some broccoli that I needed to cook so I googled recipes to make for dinner when I came across Jaden's Steamy Kitchen http://www.steamykitchen.com/22980-chinese-beef-broccoli-recipe.html blog recipe for Broccoli Beef. It sounded good.  All I needed to get at the store was the beef.  It was a very easy and quick recipe to make.  I think the recipe is better then what you get in the Chinese restaurants.  A very  yummy recipe that I will make again. The family like it!
Thanks for the great recipe, Jaden!!

Chinese Beef Broccoli Recipe (video)

chinese-beef-broccoli-recipe-4547-2.jpg

Servings: 4      Prep Time: 10 minutes      Cook Time: 10 minutes
The secret ingredient in this dish is Chinese black vinegar. If you don't have this, substitute with young, unaged balsamic vinegar. The aged, good quality balsamic vinegar is too sweet - so make sure you get the cheaper, young balsamic.
To keep this dish vegetarian, replace the beef with fresh, thick, meaty shitake mushrooms (cut in half) or even sliced portobello mushrooms.
TO CUT FLANK STEAK ACROSS THE GRAIN: in the middle of this post for Flank Steak with Goat Cheese Recipe, I have a couple of photos showing you exactly how to cut flank steak across the grain. This is an important step because flank and skirt steak both are very tough cuts -- however -- if you cut it correctly, the steak becomes incredibly tender. Make sure you don't skip this step!

ingredients:

1/2 pound flank or sirloin steak1 1/2 teaspoons soy sauce1 teaspoon cornstarchFreshly ground black pepper1 pound broccoli, cut into bite-size florets1 tablespoon high-heat cooking oil (canola, vegetable, rice)1 clove garlic, finely minced1 teaspoon grated fresh gingerFOR THE STIR FRY SAUCE3 tablespoons oyster sauce2 teaspoons Chinese rice wine (or dry sherry)2 teaspoons Chinese black vinegar (or young balsamic vinegar)

directions:

1. Slice the flank steak ACROSS the grain. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature.
2. In a small bowl, mix together the ingredients for the Stir-Fry Sauce.
3. In a wok or large saute pan, add 1 cup of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
4. Discard the water in the wok and dry the pan well. Set the pan over high heat, swirl in the cooking oil. When the wok is hot, add the marinated beef, use your tongs to spread the beef out all over the surface of the wok in one layer. Let beef cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef, again spread the beef out over the wok and brown the other side.
Push the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for 30 seconds. Then mix together with the beef.
5. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 15 seconds. Add the cooked broccoli back into the wok and toss to coat well.