Saturday, March 19, 2011
I absolutely love broccoli beef. It's one of the few Chinese take away dishes I actually enjoy (minus occasionally feeling horrible after eating Asian fast food). I decided I wanted to find a recipe that tasted restaurant made, but wasn't loaded with flavor enhancers or other mysterious ingredients. This one is really easy and turns out great every time I make it. I made this for dinner tonight and even got the approval of a 3 year old! It's hard to skip seconds and every time I "make extras for lunch" they magically vanish before the night is over. If you're looking for a quick, delicious stir-fry recipe, give this one a try.
The original recipe calls for garlic powder and ground ginger. I always replace these with fresh ingredients, but will list both options in the recipe. Keep in mind I have not taste tested both versions, but I have high hopes it would be delicious either way. The beef that you use can be whichever cut of meat you prefer. And if you actually have any leftovers, this dish reheats well.
Adapted from Food.com
Prep time: 10 minutes
Cooking time: about 20 minutes
3 tablespoons arrowroot (cornstarch can be substituted), divided
1 cup plus 2 tablespoons water
1/2 teaspoon garlic powder OR 1 teaspoon minced garlic
1 pound steak of choice (round or chuck steaks work fine), cut into strips
1 tablespoon oil
4 cups broccoli florets
1 small onion, cut into wedges
2/3 cup soy sauce
4 tablespoons brown sugar
2 teaspoons ground ginger OR 1 tablespoons grated ginger
In a bowl, combine 2 tablespoons arrowroot (or cornstarch), 2 tablespoons water and garlic powder/minced garlic until smooth. Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 5 minutes, adding slightly more oil if it seems necessary. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining arrowroot/cornstarch and 1 cup of water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice.
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