Thursday, April 21, 2011

Beef and Broccoli

Emerging from the hazy fourth trimester.  We have been eating, I just haven't had the motivation to blog.  Hopefully this short post (and more coffee in my life) will get things back in motion.  Enjoy!  This was a great way to satiate some good red meat cravings.  Serves 4-6.

Chinese Beef Broccoli (adapted from Pioneer Woman)
1 lb tender chuck, top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (can substitute rice wine vinegar or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl or ziplock bag, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3-4 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Rinse and dry the pan and set over high heat.  When hot, add the oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Serve with rice or asian noodles.


  1. Glad to see you are no longer drifting to the very bottom of my blog list.

  2. Well, everything is a competition, right? I have to at least beat Tired and Dirty.