Rating
Suz’s Beef & Broccoli Stirfry
Click to rate this recipe!
[Total: 0 Average: 0]
I’m usually disappointed with restaurant chinese beef dishes that tend to be tough or chewy. I thought I’d try to make a favorite myself, to get the nice, tender beef slices I was looking for. Turned out to be easier & better than I expected so I thought I’d share the recipe! (I’m sure this would work equally as well with pork or chicken, if you prefer that to beef!)
Ingredients
1 lb boneless round or chuck steak, thinly sliced
Marinade:
2 T soy sauce
1 T rice wine vinegar
1 clove garlic, chopped
1 inch piece of ginger, chopped
Cooking:
2 T cornstarch & 2 T water
2 T vegetable oil or sesame oil
1 clove of garlic, chopped
3-4 cups broccoli florets
1 onion cut in wedges
1 green or red pepper cut in 1 inch pieces
1 T corn starch + 1 T water
1/2 cup soy sauce
3 T brown sugar
1 T grated fresh ginger (or 1 t. powdered ginger)
Hot steamed rice
Instructions
Preparation:
Thinly slice: 1 lb boneless round or chuck steak
(*Tip: slice while partially frozen with a sharp knife or vegetable slicer)
Marinate sliced beef overnight (I use a zip-lock bag) in:
2 T soy sauce
1 T rice wine vinegar
1 clove garlic, chopped
1 inch piece of ginger, chopped
To cook:
Remove meat from marinade (discard marinade liquid)
Toss meat slices in mixture of:
2 T cornstarch & 2 T water
Heat a wok or large frying pan. When hot add 1 T vegetable oil.
Add meat slices & stirfry until meat is done (3-5 minutes depending on thickness)
Remove meat slices & keep warm.
Add 1 T oil to same wok/pan and stirfry for 4-5 minutes:
1 clove of garlic, chopped
3-4 cups broccoli florets
1 onion cut in wedges
1 green or red pepper cut in 1 inch pieces
Add meat back to vegetable mixture in pan.
Combine and add:
1 T corn starch + 1 T water
1/2 cup soy sauce
3 T brown sugar
1 T grated fresh ginger (or 1 t. powdered ginger)
Stir well to blend and cook for 2-3 minutes until starting to thicken.
Serve over hot, cooked rice