Tuesday, November 24, 2009

STIR-FRY BEEF AND BROCCOLI

Years ago, I verbally recited this Stir-Fry Beef and Broccoli recipe over the phone to my friend, Wendy P.  I never gave her precise measurements (because mom never game me any), so she would call me every couple months to verify a step.  No need for anymore phone calls, Wendy! 



                                                    
This easy stir-fry is a refreshing change from your weekday meat ‘n potatoes or pasta routines.  It’s tasty, healthy and quick --- ready in less than 30 minutes (20, if you prep and refrigerate the meat and broccoli in the morning). 

Serves 4-6
1 lb. flank steak
¼ cup low sodium soy sauce
2 tablespoons corn starch
1 teaspoon white cooking wine (optional)
3 tablespoons vegetable oil
1 garlic clove, peeled
1/2 small yellow onion, cut in quarters and thinly sliced (about ½ cup)
1 lb. broccoli crowns, cut into bite-sized pieces
1 cup water
3 tablespoons oyster sauce (found in the Asian section of most supermarkets)

Steamed white rice or brown rice
Sriracha Hot Chili Sauce (optional)

Cut flank steak into four equal sections by slicing in half lengthwise, and then slice each of those pieces in half crosswise.  Take each quarter section and cut against the grain, into 1/4 inch slices.  Put the slices of flank steak into a shallow dish. Whisk together soy sauce, cornstarch and white cooking wine; add to flank steak and turn pieces to coat evenly; set aside.  (Flank steak can be prepared up to this point, covered and refrigerated several hours. Remove from refrigerator 30 minutes before cooking.)

Heat vegetable oil in a large wok (or deep saut√© pan that has a lid) over high heat.  Add garlic clove and yellow onions; stir-fry until onions are soft, about 3-4 minutes.  Add the flank steak to the wok and stir-fry until the meat is cooked halfway (the meat will look half brown-half red), about 3 minutes; remove meat and onions from wok.

Add broccoli and water to the wok; cover and allow broccoli to steam about 5 minutes, stirring occasionally.  Return the flank steak and all its juices back to the wok along with the oyster sauce; stir-fry, uncovered, for 4-5 minutes.  Serve with steamed white rice or brown rice.  Like it spicy?  Add a dollop of Sriracha Hot Chili Sauce on top!

5 comments:

  1. Love this blog. Can't wait to see more.

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  2. This was delicious! We all loved it (including a 5-year old and a 3-year old!)

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  3. So, being an amateur, this was going to be a make it or break it recipe in this field. Turned out to be really great and the whole family enjoyed it, i did however by a Wok and had to get it all seasoned and all, but i am glad I did because it was great. However, had it not been for my husband, I would have had a lacquer coated meal, so we treated our new Wok carefully, and it was well worth it. Yum, Laurie

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  4. The Piepers all give a big thumbs up! Thanks Mary.

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