35 minutes
serves 2
Stir-fried beef is infinitely variable. This version, beef and broccoli, adds green onions and a sauce that's reminiscent of Mongolian Beef. Good knife work is critical; the beef should be sliced very thinly, and in bite-sized portions. Sirloin steak is a fine cut to use; round or flank steak is also acceptable, if extremely thin. I've been known to use leftover very rare roast beef, as well. Play around with this recipe and make it your own.
  • 8 ounces beef, very thinly sliced
  • 2 tablespoons cooking oil
  • 5-6 green onions
  • 1 inch fresh ginger root
  • 3 cloves garlic
  • MARINADE
  • 1 teaspoon cornstarch
  • 2 teaspoons soy sauce
  • 2 teaspoons water
  • 2 teaspoons Shaoxing cooking wine
  • SAUCE
  • 2 teaspoons oyster sauce
  • 2 tablespoons soy sauce
  • dash Szechuan pepper or white pepper (ground)
  • 2 teaspoons sugar (optional)
  • ½ teaspoon sesame oil

preparation

Thinly slice the beef. Mix marinade ingredients, then add the beef and marinate for 30 minutes or so while you prep the vegetables and sauce.

Cut green onions diagonally in one-inch pieces. Slice garlic cloves very thinly. Peel and finely chop ginger. Blanch broccoli florets or steam briefly in the microwave until barely cooked through and still crunchy. Mix sauce ingredients and set aside.

 

sear meat first and set aside

Heat a wok or large skillet with 1 tablespoon of oil, and stir-fry the marinated beef just to sear it, not to cook it through. When seared, remove the beef and set aside.

 

aromatics, meat and sauce, then veg

In the same pan, add another tablespoon of oil, and cook the garlic and ginger until very fragrant – about 30 seconds. Return the beef to the pan, and the reserved sauce. Bring to a brisk bubble and add the broccoli and green onions. Cook, stirring, just until the green onions soften, and serve very hot.

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1 Response

  1. This recipe sounds delicious. Thank you.

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