I try to take step-by-step photos as much as I can but I am bound to miss some shots. Hopefully you get the whole idea even if I fail to give you all the pictures.
My recipe, this version of Beef and Broccoli Stir-fry is different from what you may get from a Chinese restaurant. It's been awhile since I've been to one, but almost always Beef and Broccoli came drowning in sauce. Not literally, but you get it. If you like yours with a lot of sauce and still want to use my recipe, I suggest making it the same way I do first to see whether you'll like this version. If not, next time you make it (hopefully you will) triple the sauce ingredients (rice wine, soy sauce, oyster sauce, sugar). I've personally never tried to do that all the times I've made this so I can't tell you whether it'll turn out tasty or not.
You may notice that I used petite sirloin steak. Why use that? Quite frankly, because it's always on sale! Always buy one get one free! I also used packaged, pre-cut broccoli florets this time -- only because the grocery store was out of organic broccoli crowns. I didn't blanch the broccoli so the end result will be crispier than it is tender. If you like your broccoli on the tender side, I recommend blanching or steaming it halfway and then cooking it in the pan the rest of the way.
Printable Recipe
Beef and Broccoli Stir-fry
For the BeefBeef and Broccoli Stir-fry
ingredients:
• 1 lb beef petite sirloin steak
• 1 egg white
• 2 tsp cornstarch
• 1 tsp sesame oil
• ¼ tsp kosher salt
• 2 tbsp grapeseed oil (or any neutral, high smoke point oil such as canola)
• 1 lb beef petite sirloin steak
• 1 egg white
• 2 tsp cornstarch
• 1 tsp sesame oil
• ¼ tsp kosher salt
• 2 tbsp grapeseed oil (or any neutral, high smoke point oil such as canola)
instructions:
1) Put the steaks in the freezer for 30 minutes. This will firm up the meat which will make it easier to slice.
2) Meanwhile, mix the following ingredients in a large bowl: egg white, cornstarch, sesame oil, and salt.
3) Thinly slice beef against the grain and slightly on a bias. Add the beef into the egg white mixture and toss to coat. Let marinate at room temperature for 30 minutes, tossing occasionally.
4) Heat wok or cast iron skillet over medium heat for about 2 minutes. Increase heat to high and continue to heat the pan for about 1 minute. Add grapeseed oil and wait for 10 seconds, then add beef to the pan (aiming for a single layer). Leave beef alone for about 30 seconds to get some color on them.
◘ note: I used a 12-inch cast iron skillet.
5) Start tossing beef around and saute for 1 minute. Transfer to a plate and set aside.
1) Put the steaks in the freezer for 30 minutes. This will firm up the meat which will make it easier to slice.
2) Meanwhile, mix the following ingredients in a large bowl: egg white, cornstarch, sesame oil, and salt.
3) Thinly slice beef against the grain and slightly on a bias. Add the beef into the egg white mixture and toss to coat. Let marinate at room temperature for 30 minutes, tossing occasionally.
4) Heat wok or cast iron skillet over medium heat for about 2 minutes. Increase heat to high and continue to heat the pan for about 1 minute. Add grapeseed oil and wait for 10 seconds, then add beef to the pan (aiming for a single layer). Leave beef alone for about 30 seconds to get some color on them.
◘ note: I used a 12-inch cast iron skillet.
5) Start tossing beef around and saute for 1 minute. Transfer to a plate and set aside.
For the Vegetables and Sauce
ingredients:
• 3 tbsp Shaoxing rice wine
• 3 tbsp low sodium soy sauce
• 2 tbsp oyster sauce
• 1½ tsp sugar
• 3 garlic cloves, minced
• 1 tsp ground ginger
• ½ tsp crushed red pepper
• ¼ tsp ground black pepper
• 8-10 oz bag broccoli florets
• 1 (15 oz) can baby corn, drained & halved crosswise (or fresh baby corn)
• 4 scallions (3 stalks cut to 1-inch length, 1 stalk sliced on a bias for garnish)
• 2 tsp cornstarch
• 2 tsp water
ingredients:
• 3 tbsp Shaoxing rice wine
• 3 tbsp low sodium soy sauce
• 2 tbsp oyster sauce
• 1½ tsp sugar
• 3 garlic cloves, minced
• 1 tsp ground ginger
• ½ tsp crushed red pepper
• ¼ tsp ground black pepper
• 8-10 oz bag broccoli florets
• 1 (15 oz) can baby corn, drained & halved crosswise (or fresh baby corn)
• 4 scallions (3 stalks cut to 1-inch length, 1 stalk sliced on a bias for garnish)
• 2 tsp cornstarch
• 2 tsp water
instructions:
1) For the sauce, mix the following ingredients: Shaoxing rice wine, soy sauce, oyster sauce, and sugar.
2) For the slurry, mix cornstarch and water until smooth. Set slurry aside, but give it a stir right before ready to use.
3) In the same pan you cooked the beef in and still over high heat, saute garlic, ginger, and crushed red pepper until fragrant, about 30 seconds.
4) Add broccoli, cook for 1 minute.
5) Add beef, baby corn, and ground black pepper. Cook for 2 minutes.
6) Add sauce and quickly toss everything around. The sauce should come to a boil almost immediately. Stir in the slurry, then add the 1-inch length scallions. Toss everything together for about 30 seconds. Turn the heat down to the lowest heat setting, put a lid on and cook for 10 minutes. Off the heat.
7) Serve stir-fry with steamed rice and garnish with sliced scallions.
1) For the sauce, mix the following ingredients: Shaoxing rice wine, soy sauce, oyster sauce, and sugar.
2) For the slurry, mix cornstarch and water until smooth. Set slurry aside, but give it a stir right before ready to use.
3) In the same pan you cooked the beef in and still over high heat, saute garlic, ginger, and crushed red pepper until fragrant, about 30 seconds.
4) Add broccoli, cook for 1 minute.
5) Add beef, baby corn, and ground black pepper. Cook for 2 minutes.
6) Add sauce and quickly toss everything around. The sauce should come to a boil almost immediately. Stir in the slurry, then add the 1-inch length scallions. Toss everything together for about 30 seconds. Turn the heat down to the lowest heat setting, put a lid on and cook for 10 minutes. Off the heat.
7) Serve stir-fry with steamed rice and garnish with sliced scallions.
No comments:
Post a Comment