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| Beef with Broccoli |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Friday, 08 August 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.
1lb flank steak 4 tablespoons soy sauce 2 tablespoons dry sherry 1 teaspoon cornstarch 1 bunch fresh broccoli (sliced into florets) 2 garlic cloves (minced) 2 slices fresh ginger (finely minced) 2 tablespoons vegetable oil Preparations:
1. Slice steak against the grain thinly into strips. Place steak in a bowl or sealable bag.
2. Combine soy sauce, dry sherry and cornstarch. Mix well, and pour mixture over steak strips. Marinate for 15 minutes to a half hour. 3. Heat the wok and add oil. Add minced garlic and ginger root and stir fry over medium-high heat for about 20 seconds. Add beef and stir fry stirring constantly for a couple minutes. 4. Add broccoli and stir fry for 5 minutes or until broccoli is cooked but still crispy and dark green. 5. Serve with rice.
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