CHINESE BROCCOLI BEEF RECIPE
The
secret ingredient in this dish is Chinese black vinegar. If you don't have
this, substitute with young, unaged balsamic vinegar. To keep this dish
vegetarian, replace the beef with fresh, thick, meaty shitake mushrooms (cut in
half) or even sliced portobello mushrooms. Try it!
Prep
Time : 10 mins
Cook
Time : 10 mins
Total
Time : 20 mins
Servings : 4
Calories:
162 kcal
INGREDIENTS
·
1/2
pound flank or sirloin steak
·
1
1/2 teaspoons soy sauce
·
1
teaspoon cornstarch
·
Freshly
ground black pepper
·
1
pound broccoli cut into bite-size florets
·
1
tablespoon high-heat cooking oil canola, vegetable, rice
·
2
cloves garlic finely minced
·
1
teaspoon grated fresh ginger
FOR THE STIR FRY SAUCE
·
3
tablespoons oyster sauce
·
2
teaspoons Chinese rice wine or dry sherry (or omit)
·
2
teaspoons Chinese black vinegar or young/cheap balsamic vinegar
INSTRUCTIONS
1.
If
you are using flank steak, slice into thin pieces, ACROSS the grain. If using
sirloin, grain doesn't matter. In a bowl, combine the beef with the soy sauce,
cornstarch and black pepper. Marinate for 10 minutes at room temperature.
2.
In
a small bowl, mix together the ingredients for the Stir-Fry Sauce.
3.
In
a wok or large saute pan, add 1 cup of water and bring to a boil. Add the
broccoli and cover to steam for 3 minutes. The broccoli should be bright green,
crisp tender and you should be able to just pierce the stem with a fork. Drain.
4.
Discard
the water in the wok and dry the pan well. Set the pan over high heat, swirl in
the cooking oil. When the wok is hot, add the marinated beef, use your tongs to
spread the beef out all over the surface of the wok in one layer. Let beef
cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef, again
spread the beef out over the wok and brown the other side.
5.
Push
the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger
for 30 seconds. Then mix together with the beef.
6.
Pour
in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick
enough to coat the back of a spoon, about 15 seconds. Add the cooked broccoli
back into the wok and toss to coat well.
Nutrition Facts
Chinese Broccoli Beef Recipe
Amount Per Serving
Calories 162Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g5%
Cholesterol 34mg11%
Sodium 562mg23%
Potassium 551mg16%
Total Carbohydrates 10g3%
Dietary Fiber 2g8%
Sugars 1g
Protein 15g30%
Vitamin A14.1%
Vitamin C122.9%
Calcium7%
Iron9.7%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe from steamykitchen.com
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