Last nite I made Beef and Broccoli and today a friend wanted the recipe. So the picture isn't the best because its the leftovers. :) But this is what I do when I make it.
Beef And Broccoli with Rice Serves 3-4
1lb. beef round, sliced thin, I cut the steak in strips about 2-3 wide, then slice across the grain into very thin slices.
6 tbs. soy sauce
2 tbs. rice wine or dry sherry
1 1in. piece of fresh ginger, peeled and grated or finely chopped
2 garlic cloves, peeled and finely minced
1 lb. of broccoli, I buy a bunch that has two or three good stems
2 1/2c. beef stock ( I either used canned or the beef stock paste added to water)
3 tsp. cornstarch mixed with about 1/4c. water
1 can sliced water chestnuts
Cooked white rice
your rice. I make mine with 1 part rice, 2 parts water and some salt. I
let it cook till the water is almost gone, then I shut off the heat,
cover it tight and let sit while I'm making the meal. By the time its
done so is the rice. Fluff and its ready to eat.
Slice beef into
very thin slices and put in a bowl with the soy sauce, sherry, garlic,
ginger and a tb. or so of oil. I sometimes add a tsp of sesame oil for
extra flavor if I have it. Let marinate for about a half hr. while your
preparing other ingredients.
Peel broccoli stems to remove tough
skin. Cut stems off and cut into bite size chunks. Separate the
broccoli florets into small clusters. Set aside.
Put in a wok or
lg. frying pan a tb or so of oil and let it get really hot. When ready,
toss in about half the meat and stir fry till meat is brown but do not
over cook or it will get tough. Remove the meat to a plate and do
remainder. Remove second batch of meat and add beef stock. I either use 1
can of beef broth ( not bouillon ) and water to make the amt needed or
you can use a bouillon cube. I have beef paste that chefs use to make
stock so I use that. Swiss Knorr makes it but I have to buy it at a
restaurant supply. If you can find it, its really good.
stock to a boil and toss in broccoli. Bring back to a boil, lower heat
to med. and cover. Cook about 5min. or so till the tough stems can be
pierced with a fork but are still tender crisp. Add sliced water
chestnuts. Then add cornstarch mixture and stir till thickened. If too
thick you can add a bit more water. When its the consistency you like,
toss in the cooked beef and serve over the white rice.