Sunday, August 15, 2010

Chinese Beef and Broccoli

When I saw this posted on the Pioneer Woman's site, my first thought was, what on earth is this doing on her website?? I ask that because, she is, after all, the Pioneer Woman, and most of her recipes include butter, and this one does not. Anyway, my second thought was, YUM! And boy was it! It was so good! My husband raved and raved about it. Unfortunately, the flavor was a little much for my boys. They ate it, but only because they wanted a cookie or something. Next time, I will pull their meat out before adding the sauce, and then add just a smidge of sauce to their meat before serving it to them. I will definitely be making this again, and my husband will sing my praises once again!

Chinese Beef and Broccoli

1 lb top sirloin or flank steak, thinly sliced into 1/8-inch thick strips
11/2 lbs broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

Beef Marinade:
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

Stir-fry Sauce:
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

In a small bowl, mix together the ingredients for the Stir-fry Sauce.

In a wok or large pan, add 1 inch 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.

Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

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 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Serve with hot, cooked rice.

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