Wednesday, June 8, 2011

Chinese Beef with Broccoli

This is better than takeout!  It's SO easy and tastes better than our local Chinese restaurant.  I used skirt steak instead of flank, because our store was out of flank steak.  It took about 30min to prepare and was plenty to feed 2 people with leftovers for lunch.  The original recipe is from FoodNetworkMagazine and I only made some slight changes - omitted the red peppers, used skirt steak instead of flank, and added a dash of cayenne at the end for some kick.

  • 2 tablespoons cornstarch
  • 4 tablespoons soy sauce
  • 2 teaspoons sugar
  • 5 tablespoons peanut oil
  • 1 pound flank steak, thinly sliced against the grain
  • 1 tablespoon oyster sauce
  • 1 1/4 cups low-sodium chicken broth
  • 4 thin slices peeled ginger
  • 1 head broccoli, cut into florets
  • 1 large onion, halved and sliced 1/2 inch thick
  • 3 plum tomatoes, quartered lengthwise
  • 2 cloves garlic, minced
  • Cooked white rice, for serving (optional)
  1. Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.
  2. Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
  3. Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.
  4. Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.
This picture is from the FoodNetworkMagazine website, it's not my original image.

- Pastry Princess

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