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I am finally putting my tried and true family recipes here. Check out my old-time favorites as well as newly discovered ones.

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Tuesday, October 25, 2011

Chinese Broccoli Beef

Tip:  To stir-fry, it’s important to get the pan very hot.  Heat the pan until a sprinkle of water bounces. (Remove water if it hasn't evaporated before adding oil.)  Add the oil and heat until it ripples when the pan is tilted, then add ingredients.  Keep stirring so food doesn’t burn.

Stir-fries are great.  Once you have everything cut up, it goes together so quickly!  Vary the meat and vegetables as you like.  (This recipe is also from my cousin who submitted it for the Disneyland Tour Guide Cookbook.)

2 Tbsp soy sauce                      ¼ C water
¼ C sherry or sake                    1 lb flank steak
1 Tbsp sugar                            2 medium onions
1 Tbsp cornstarch                    1 bunch broccoli
1 tsp minced garlic                   5 Tbsp peanut oil
1 tsp minced ginger

            In a medium bowl, mix together soy sauce, sherry, sugar, cornstarch, garlic, ginger, and water.  Set aside.
            Cut steak in 2-3 pieces lengthwise, then slice diagonally into ¼ inch thick slices. (If you have difficulty with this step, put in the freezer for 20-30 minutes only.)  Add meat to the marinade and let stand one hour or overnight in refrigerator.
Cut onions into sixths.  Trim broccoli into 2-inch lengths, then cut stems into ¼” sticks.  Separate florets into bite-size pieces.  Heat 2 Tbsp oil in wok or large skillet until very hot.  Add vegetable and stir-fry 2 minutes.   Add 2 Tbsp water; cover and cook 3-5 more minutes.  Remove and keep warm.
Wipe pan with paper towels, then add remaining 3Tbsp oil.  Heat until hot.  Drain meat from marinade and reserve.  Add meat to hot oil and stir-fry about 1 minute.  Slowly add marinade, cooking and stirring until hot and slightly thickened.  When cooked through, mix in vegetables. 
Serve with hot rice.

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