This dish tastes as good as it sounds.
1/2 pound Beef, cut into very thin slices (about 2 inches wide)Marinade:1 teaspoon Cornstarch1 tablespoon Soy sauce1 clove Garlic, minced3-4 slices peeled fresh Ginger (about the size of a quarter), minced1 teaspoon Sherry3 tablespoons Oil (divided)1 pound Broccoli, cut into small pieces2 tablespoons WaterGravy:1 teaspoon Cornstarch1 teaspoon Sugar1 teaspoon Water2 teaspoon Soy sauce
Marinate beef slices for 30-60 minutes. Break broccoli heads into 1 inch pieces and cut stems into thin slivers; set aside.Heat 2 tablespoons oil in wok until very hot, then stir-fry beef until it is medium rare. Remove and set aside. Heat 1 tablespoon oil until very hot, then stir-fry broccoli 1 minute. Add 2 tablespoons water, cover, and simmer 5 minutes or until the stems are tender. Add the beef and gravy mixture. Cook until the sauce thickens.
Choose a lean cut of beef, use a non-stick wok and one-half to one-third of the oil to reduce the fat in this dish.Cut the beef across the grain. It is easier to cut if it's partially frozen. Don't overcook the meat or it will be tough. The broccoli stays bright green because it is stir fried. For a more Oriental flavor, add 1-2 tablespoons bottled oyster sauce to the gravy.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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