Beef and Broccoli


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"Beef and Broccoli, homemade!"

Serves 4 | Prep Time 30 | Cook Time 30

Why I Love This Recipe

I love Chinese food, this is a recipe that has been on my list to try to make at home, and one that my mom very much wanted to try cooking herself. While my younger sister and I were cooking vegetable lo mein and sesame chicken, my mom was cooking the beef and broccoli. It made a very interesting dance in our kitchen so that we stayed out of each others way!

Be careful with the broccoli, that is the biggest thing that I can say about this recipe, don't over cook it, don't leave it in the steamer/pot, because you know that you want that little bit of crunch when you take a bite out of it at dinner! I hope you enjoy the food, please let me know what you thought!

Have an amazing day!


Ingredients You'll Need

1lb Flank Steak, thinly sliced
1 TBS Cornstarch
3 TBS Sherry Wine- Divided
1lb Broccoli floret, cut bite sized
2 TBS cooking oil
1/2 TSP Sesame oil
2 cloves garlic, minced
2 TSP ginger, minced
2 TBS oyster sauce
2 TBS water
1 TBS Brown Sugar
1 TBS soy sauce
1 TBS Corn starch
2 TSP Sesame seeds (Optional.)


Directions

Cut the beef flank into thinly sliced pieces.


Add beef, cornstarch, and 2TBS Sherry wine together in a ziplock bag, get all of the air out of the bag, and then roll the meat into the sauce to make sure that it covers the meat evenly.


Let the meat marinade for 20 minutes.


Steam the broccoli: My suggestion for this is to set the water and get it boiling, put the broccoli in for five minutes top with the lid on, then take the lid off and remove the broccoli. You want the broccoli at least 1/2 cooked but by steaming it you run the chance of it becoming soggy and not the least bit crunchy for the meat.


Combine oyster sauce, water, 1TBS Sherry wine, brown sugar, and soy sauce into a small bowel. Stir to mix.


Heat the wok, or pot, on high.


Add cooking oil and sesame oil to the pan. When the oils are rippling add in 1/3 of the steak.


Sear on high heat for one minute to each side.


Remove and cook the last two batches.


Add the garlic and ginger to the pot/wok and cook for 10-15 seconds, until you smell the garlic.


Add the beef back into the pan and stir.


Add the broccoli and stir.


Stir the sauce again to make sure the cornstarch has not settled, then add the sauce to the pan.


Quickly toss to combine, until the sauce thickens.


Add sesame seeds, for garnish. (Optional)


Serve immediately.


Pairs Well With

Most Chinese food!


Questions, Comments & Reviews


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