Wednesday, March 9, 2016

Beef and Broccoli

One of our favorite dishes at Chinese Restaurants is Beef and Broccoli.  We love it, especially when it is well made, I admit we are picky.  I don't like my beef breaded and I don't like too much sauce.

We made this recipe and it was SOOO good, better than any I have ever eaten at a Restaurant.  To me the key is tons of Ginger, it really makes the difference.  I also added sliced sweet onion and some chopped carrots.

1/3 cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
1/3 cup sherry
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch

3/4 pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil, plus more if needed
1 thin slice of fresh ginger root (I chopped an entire finger of Ginger after I peeled it)
1 clove garlic, peeled and smashed (I did 4 Garlic cloves)
1 pound broccoli, cut into florets
2 carrots, peeled and sliced thinly
1/2 onion sliced thinly


Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic.

Stir in the broccoli, carrot and onion and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the vegetables from the wok, and set aside.

Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes.

Return the cooked vegetables to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

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