Broccoli Beef

Got the recipe from HERE

1-2 pounds flat-iron steak, sliced thinly across the grain
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3-4 heads of broccoli (I always go for more because I always say more is BETTER)
2 tablespoons peanut or canola oil
2 cloves garlic, minced
1 teaspoon cornstarch, dissolved in 1 tablespoon water

beef marinade
1 teaspoon soy sauce
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1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
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1/8 teaspoon freshly ground black pepper
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For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth
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Stir together the soy sauce, Chinese rice wine, cornstarch and freshly ground black pepper (beef marinade) in a small bowl, then add to the slices of beef
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and stir until coated. Let stand for 10 minutes
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for the sauce: Stir together oyster sauce,
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rice wine, soy sauce and chicken broth in a small bowl.

Cook the broccoli in a medium pot of boiling, salted water
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until tender-crisp, about 2 minutes. Drain thoroughly.

Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef
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and immediately spread the beef out over pan. Let the beef fry for a couple of minutes then flip the beef slices over, add the garlic
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to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce,
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add the blanched broccoli
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and bring to a boil. Pour in the dissolved cornstarch
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and cook, stirring, until the sauce boils and thickens, about a minute.
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I served mine over jasmine rice
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Recipe

  • 1-2 pounds flat-iron steak, sliced thinly across the grain
  • 3-4 heads of broccoli, chopped into florets
  • 2 tablespoons peanut or canola oil
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water

 

  • beef marinade:
  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese rice wine (or dry sherry)
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon freshly ground black pepper

 

  • For the sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon Chinese rice wine (or dry sherry)
  • 1 tablespoon soy sauce
  • 1/4 cup chicken broth

 

  • Stir together the soy sauce, Chinese rice wine, cornstarch and freshly ground black pepper (beef marinade) in a small bowl, then add to the slices of beef and stir until coated. Let stand for 10 minutes
  • for the sauce: Stir together oyster sauce, rice wine, soy sauce and chicken broth in a small bowl.
  • Cook the broccoli in a medium pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
  • Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out over pan. Let the beef fry for a couple of minutes then flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, about a minute.
  • I served mine over jasmine rice
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