Friday, December 04, 2009

Chinese Beef & Broccoli

My relationship with beef has had its ups and downs. As a quasi-brooding adolescent, I tortured my parents with my vegetarianism until I arbitrarily decided to start eating meat again one day at age 14. At 16, my first paying job was selling Omaha Steaks, and I was fiercely loyal to red meat like a good Nebraska girl should be until I high-tailed it out of Omaha after high school.

Chinese Beef and Broccoli

Since then, I've mostly been indifferent to steak. I'll enjoy a filet mignon at a fancy steakhouse about once a year, but otherwise it's fallen out of favor as my protein of choice. Since I started cooking regularly about 2 years ago, I've never managed to get it quite right. Until now. Jaden's recipes have never failed me, and this beef recipe with Chinese-inspired flavors made my night. I'm adding it into my rotation of go-to weeknight meals.

Chinese Beef & Broccoli
Adapted from The Steamy Kitchen Cookbook
Printable Recipe
Serves 3-4

1 lb. flank steak, thinly sliced into 1/8-inch-thick strips
1 1/2 lbs. broccoli, cut into bite-sized florets
1/2 cup water chestnuts (optional)
1 tbsp. high-heat cooking oil
1 tbsp. minced garlic

Beef Marinade:
1 1/2 tsp. soy sauce
1 tsp. cornstarch
1/2 tsp. cooking oil

Stir-fry Sauce
3 tbsp. oyster sauce
2 tsp. Chinese rice wine (or dry sherry)
2 tsp. Chinese black vinegar (or balsamic vinegar)

Jasmine rice, for serving

1. In a bowl, combine the ingredients for the marinade. Add beef, toss, and marinate for 10 minutes at room temperature.

2. Meanwhile, in a small bowl, combine ingredients for the stir-fry sauce.

3. In a wok or large saute pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. Drain.

4. Discard the water in the pan and dry the pan thoroughly. Set the pan over high heat and, when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15-30 seconds, until fragrant. Add the steak, keeping them in one layer, and fry for 30 seconds. Flip them over and fry the other side until cooked through.

5. Pour in the stir-fry sauce and stir to combine. Simmer about 30 seconds. Add the broccoli back into the pan, along with the water chestnuts. Toss to coat well, and serve over jasmine rice.


Lauren said...

I'm glad you loved it! Jaden has such great recipes =D. I myself don't really eat red meat, not in a vegetarian way, I just don't particularly care for it.

Happy Birthday to Wendy as well! Hope she has a fabulous day =D.

Linda said...

Yum. I love a good stir fry. I'll keep this one to try sometime :)

Delicious Dishings said...

This beef and broccoli looks fabulous. I always have issues with overcooking the beef when I make something like this.

Random question though... does the recipe or cookbook provide any substitutes for oyster sauce? I'd like to try this recipe, but my boyfriend is allergic to shellfish and most oyster sauce really is made with oysters. I wonder if there's a way to get around using it...

TeaLady said...

She does have some great recipes. Yours looks delicious.

Anne said...

Yum!! This sounds good anyway, but your picture makes it look even more delicious! I don't cook a lot of beef (let alone steak), but I'll have to try this one.

Amy I. said...

Thanks everyone!

Megan~ try Hoisin sauce!

(wife.) said...

You are the bestest. And one of my fave combinations (but of course you knew that.) thank you!!!! xoxoxo And thank you, Lauren! :-D

hannah queen | honey & jam said...

That looks SO good!

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