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Beef With Broccoli Stir Fry 西兰花炒牛肉

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Beef With Broccoli Stir Fry


Preparation: 

Total time: 30-45 mins Serving: Difficulty: 4


Ingredients: 

Photo* Name Amount Unit Description
sugar
sugar
sugar
sugar 1 1/4 tbsp 1 tablespoon sugar for marinade and 1/2 teaspoon sugar for cooking broccoli
rice vinegar
rice vinegar
rice vinegar
rice vinegar 1 tbsp rice vinegar (substitute rice wine if desired) for marinade
soy sauce
soy sauce
soy sauce
soy sauce 1 tbsp soy sauce for marinade
oyster sauce
oyster sauce
oyster sauce
oyster sauce 2 tbsp oyster sauce to make sauce
salt
salt
salt
salt 1/4 tsp salt to taste
water
water
water
water 1 cup 1 tbsp water for marinade, 1 tbsp for making sauce, and 1/2 cup for cooking broccoli
cornstarch
cornstarch
cornstarch
cornstarch 1 1/2 tbsp 1 tbsp cornstarch for marinade, 1 teaspoon cornstarch mixed with 1 tablespoon water for thinkener
dark soy sauce
dark soy sauce
dark soy sauce
dark soy sauce 1 tbsp dark soy sauce to make sauce
oil
oil
oil
oil 1 1/4 cup cooking oil as needed
beef
beef
beef
beef 3/4 pound lean beef
broccoli
broccoli
broccoli
broccoli 1 pound fresh broccoli
garlic cloves
garlic cloves
garlic cloves
garlic cloves 2 xxx
light soy sauce
light soy sauce
light soy sauce
light soy sauce 1 tbsp light soy sauce to make sauce

* Mouse over to enlarge



Description: 

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes. While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic. Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes). Remove the beef from the wok and drain on paper towels. Clean out the wok with paper towels. Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain. Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice. Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

Notes:  The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.

Article source: http://chinesefood.about.com/od/beef/r/beefbroccoli.htm;