Beef With Broccoli
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound raw good-quality lean beef
- 1teaspoon cornstarch
- 1teaspoon light soy sauce
- 2teaspoon sake or dry sherry
- ¼teaspoon sugar
- ¼teaspoon peanut oil
- 1pound fresh broccoli
- 1slice fresh ginger, ¼-inch thick
- 2teaspoons cornstarch mixed with a little water
- ⅛teaspoon pepper
- 2tablespoons peanut oil
- ½teaspoon salt
- ¾cup chicken stock or water
Nutritional analysis per serving (6 servings)
134 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 320 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
The Preparation
- Step 1
Cut the beef into ⅛-inch-thick slices, and mix with the next 5 ingredients. Slice the broccoli stems diagonally into paper-thin slices, and divide florets into 3 or 4 pieces, depending on size. Mince ginger. Add pepper to the cornstarch solution.
The Cooking
- Step 2
Using high heat, heat a wok, add 1 tablespoon of peanut oil, the salt and ginger, and stir-fry 10 seconds.
- Step 3
Add the broccoli, and stir-fry 30 seconds.
- Step 4
Add stock, cover, and boil 4 to 5 minutes. Remove the broccoli mixture, and set aside.
- Step 5
Reheat wok to high heat and add remaining peanut oil. Add the beef slices, and spread them out and flatten them against the surface of the wok. Do not disturb for 45 seconds. Stir-fry 10 seconds, and add reserved broccoli mixture.
- Step 6
Add cornstarch mixture, stir until thickened, remove from heat, and serve.
Private Notes
Comments
The meat comes out under-seasoned and the dish lacks the amount flavor you'd expect if you're used to eating this as take-out. I'll be trying http://www.seriouseats.com/recipes/2012/06/chinese-american-beef-and-bro... soon to compare.
I liked the cooking method for this, and it looked great, but I have to agree with another reviewer that it was really bland. (And I am a person who likes things that are delicately flavored!) I added more soy sauce, which helped. I think next time I would increase the ginger, add some garlic, a little dried hot pepper and maybe a little more sherry with the additional soy sauce. It wasn't that the sauce didn't have a good flavor, it was that it didn't have enough flavor.
I skipped corn starch and added garlic. it was delicious and very easy.
Dont be shy with white wine, oyster sauce works well with addition of and lots...I mean lots of ginger....really good.
I thought chicken broth was a really out of place ingredient here, and it really, really was. I apologized to everyone and pulled out the sriracha and soy sauce to try to revive it. It only kind of worked. Won’t be making this one again.