Beef & Broccoli
photo by PalatablePastime
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 453.59 453.59 g beef tenderloin or 453.59 g sirloin
- 4.92 ml brown sugar
- 19.71 ml dark sesame oil
- 19.71 ml rice wine or 19.71 ml dry sherry
- 29.58 ml vegetable oil
- 9.85 ml minced ginger
- 9.85 ml cornstarch
- 2.46 ml salt
- 453.59 g broccoli, chopped
- 59.14 ml water
- 29.58 ml vegetable oil
- 19.71 ml rice wine or 19.71 ml dry sherry
- 29.58 ml oyster sauce
- 9.85 ml cornstarch
- 59.16 ml water
directions
- Slice beef across the grain into thin slices (best done when partially frozen).
- Mix together 1 tsp brown sugar with 4 tsp sesame oil, 4 tsp rice wine, and 2 tsp cornstarch.
- Pour this mixture over beef and allow beef to rest for 30 minutes.
- In a small bowl, combine remaining 4 tsp rice wine, 2 tbsp oyster sauce, 2 tsp cornstarch, and 4 tbsp water.
- Heat wok or deep skillet on high heat.
- Add 2 tbsp vegetable oil, and when it is hot, and ginger and salt.
- Wait a few seconds, then add the broccoli, and stir-fry for one minute.
- Then add the water to the broccoli, and steam-fry the broccoli until the water evaporates.
- Remove broccoli from wok or skillet.
- Reheat wok or skillet on high and add remaining 2 tbsp vegetable oil.
- Add beef and stir-fry, but do not stir too much- allow the beef to sear against the pan.
- When it has browned, add the seasoning sauce (stirring first to re-mix the cornstarch).
- Add broccoli back to wok or skillet and stir to mix.
- When sauce has thickened and stir-fry is hot, serve.
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Reviews
-
Can't believe I'm this first one to review this one. The taste of this dish was outstanding. The sauce was so beautifully balanced - I would say 25% sweet and 75% savory. I used tenderloin and (my fault I'm sure) it didn't come out so tender. I let it rest for 3 hours instead of 30 minutes thinking it would be better, but my hubby said he thought that could make sliced meat chewy (it was). But I will definitely make this again and again - p.s. Oyster sauce is key!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com