Broccoli And Beef
A scrumptious beef dish made with oyster sauce, rice wine and canned mushrooms.
Yield
4 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef, flank steak (london broil)
or other lean beef |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
sherry
or sherry |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | each |
scallions, spring or green onions
cut into 1 inch pieces |
|
| 1 | teaspoon |
ginger
fresh, chopped |
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
oyster sauce
|
|
| ½ | tablespoon |
rice wine
or sherry |
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | teaspoons |
sugar
|
|
| 1 |
sesame oil
|
*
|
|
| 1 | pinch |
black pepper
|
*
|
| 2 | cups |
broccoli florets
|
|
| 1 | cup |
mushrooms, canned
canned, drained (straw, or button) |
|
| 1 | each |
carrots
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef, flank steak (london broil)
or other lean beef |
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sherry
or sherry |
|
| 15 | ml |
cornstarch
|
|
| 1 | each |
scallions, spring or green onions
cut into 1 inch pieces |
|
| 5 | ml |
ginger
fresh, chopped |
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
oyster sauce
|
|
| 7.5 | ml |
rice wine
or sherry |
|
| 1E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
sugar
|
|
| 1 |
sesame oil
|
*
|
|
| 1 | pinch |
black pepper
|
*
|
| 473 | ml |
broccoli florets
|
|
| 237 | ml |
mushrooms, canned
canned, drained (straw, or button) |
|
| 1 | each |
carrots
sliced |
|
Directions
Cut the beef across the grain into thin slices. Marinate in the soy sauce, rice wine, and cornstarch. Set aside.
Cut up the green onion and ginger. Mix all the ingredients for the cooking sauce.
Blanch the broccoli and carrot slices in boiling water with a pinch of salt until slightly soft, but still crunchy. Drain and set aside. (This step can be done in a microwave.)
Heat a wok over high heat. Add 2 to 3 tablespoons oil. Fry the green onion and ginger until fragrant, then add the marinaded beef. Stir fry quickly until the meat changes color. Pour in the cooking sauce and heat until thickened and bubbly. Mix in the vegetables.
Serve over rice.
Note: As with all Chinese cooking, it is very important to have a strong heat source. Have your stove on the highest setting, or if possible, cook in your backyard on a propane gas stove. This takes care of the problem of odors and smoke in your kitchen also.
