Friday, January 14, 2011

Homemade Chinese - Beef & Broccoli

I think Chinese Beef & Broccoli is probably my personal favorite Chinese dish. I love the tender beef and the flavor the broccoli takes on. This is a pretty simple to make and the results are top notch. This dish uses flank steak just like the beef teriyaki. You must cut the flank steak properly - thinly on a slight diagonal against the grain. I discussed this in more depth here so read up if you are not familiar with flank steak and cutting against the grain in the meat.
Adapted from this recipe on food.com.

Beef and Broccoli

Ingredients:
1 lb flank steak
2 Tbsp soy sauce
1 Tbsp dry sherry
1 tsp cornstarch
1 lb broccoli, cut into stalks and steamed until vibrant in color and crunchy
2 cloves garlic, minced
2 inches fresh ginger, peeled and minced
2 tbsp canola oil

Directions:
Slice the steak thinly against the grain into very thin slices. I like to cut my steak in half (or in thirds) lengthwise before I do this so the slices are bite size. Place the steak into a large ziplock bag.
Combine the soy sauce, sherry, and cornstarch in a small bowl with a whisk and pour this mixture over the steak. Marinade the meat for 15 minutes.
While the meat is marinating, prepare the broccoli and mince the garlic and ginger.
Heat a large wok or skillet on high heat. Add the oil, wait about 30 seconds, and then add the beef. Stir fry constantly for about 1 minute and then add the garlic, ginger and broccoli.
Cook for an additional 4-5 minutes.
Serve hot over long grain rice. Enjoy!

2 comments:

  1. My husband has been asking me to make a chinese beef and broccoli dish for a while, but I had a hard time finding a good one. This recipe sounds really good! I'm hoping to make it next week!

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  2. Oh you are a girl after my own heart! I make stir-fry all the time but I go to Panda Express when I want Broccoli Beef because I don't know how to make it. That was slightly embarrassing to write. I'm excited to try this recipe, and great tip on slicing the meat in half before slicing for bite-sized pieces. I hadn't thought to try that.

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