Beef with Broccoli Original recipe and photo credit to Rainy Day Gal (Jenny Miller) ©2009 Step- by-Step Photos on original site http://rainydaygal.com/2011/02/03/beef-with-broccoli/
This easy version of the Chinese takeout classic requires only a short marinade to make the beef fork-tender. Serve over white or brown rice. Serves 4.
Prep Time:: 10 minutes + 1 hour for marinade
Cook Time:: 8 minutes
First, marinate the meat:
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
1 1/2 lbs flank steak, sliced into thin strips
1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and
vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover
and refrigerate at least 1 hour, then proceed below.
1/2 c low-sodium soy sauce (Do NOT use regular soy sauce –
The final product will be way too salty)
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour
1 tbsp sherry
3 tbsp vegetable oil
2 heads broccoli, crowns only
1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry
until smooth. Set aside.
2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high
heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer
broccoli to a plate.
3. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to
the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3 to
4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in
the broccoli and remaining sauce. Saute 1 minute more. Serve.