Sunday, April 11, 2004
This May Be the Only Recipe for Beef That Ever Gets Posted Here.
Last year on my blog, One Good Thing, I posted about the world's greatest stir fry. Not being a beef-eater, I swapped the beef for tofu, and it worked out just fine. I invited people to e-mail me for the recipe and let me know if they wanted beef or tofu. Since I'm still getting e-mail requests for it, I decided to post it here so I can now just refer people without having to do all that typing. I've got the beef in front of me, so I'm putting that one up first. I'll come back later with the tofu version.
Beef and Broccoli Stir-Fry
1 lb flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8"-thick slices
3 T soy sauce
1T dry sherry
2 T Chicken broth
5 T oyster sauce
1 T light brown sugar
1 t sesame oil
1 t cornstarch
6 medium garlic cloves, pressed or minced
1 1-inch piece ginger, minced (about 1 T)
3 T peanut oil
1 1/4 pounds broccoli, florets cut into bite-size pieces, stems trimmed, peeled, and cut on diagonal into 1/8" thick slices
1/3 cup water
1 small red bell pepper, cored, seeded, and cut into 1/4" pieces
3 medium scallions, sliced 1/2" thick on the diagonal
1.) Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes and up to 1 hour, stirring once. Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in measuring cup. Combine garlic, ginger, and 1 1/2 t peanut oil in small bowl.
2.) Drain beef and discard liquid. Heat 1 1/2 t peanut oil in 12-inch nonstick skillet over high heat until smoking. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl. Heat 1 1/2 t peanut oil in skillet, and repeat with remaining beef.
3.) Add 1 T peanut oil to now-empty skillet, heat until just smoking. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel-lined plate. Add remaining 1 1/2 t peanut oil to skillet; increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers. Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter, sprinkle with scallions, and serve.
Last year on my blog, One Good Thing, I posted about the world's greatest stir fry. Not being a beef-eater, I swapped the beef for tofu, and it worked out just fine. I invited people to e-mail me for the recipe and let me know if they wanted beef or tofu. Since I'm still getting e-mail requests for it, I decided to post it here so I can now just refer people without having to do all that typing. I've got the beef in front of me, so I'm putting that one up first. I'll come back later with the tofu version.
Beef and Broccoli Stir-Fry
1 lb flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8"-thick slices
3 T soy sauce
1T dry sherry
2 T Chicken broth
5 T oyster sauce
1 T light brown sugar
1 t sesame oil
1 t cornstarch
6 medium garlic cloves, pressed or minced
1 1-inch piece ginger, minced (about 1 T)
3 T peanut oil
1 1/4 pounds broccoli, florets cut into bite-size pieces, stems trimmed, peeled, and cut on diagonal into 1/8" thick slices
1/3 cup water
1 small red bell pepper, cored, seeded, and cut into 1/4" pieces
3 medium scallions, sliced 1/2" thick on the diagonal
1.) Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes and up to 1 hour, stirring once. Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in measuring cup. Combine garlic, ginger, and 1 1/2 t peanut oil in small bowl.
2.) Drain beef and discard liquid. Heat 1 1/2 t peanut oil in 12-inch nonstick skillet over high heat until smoking. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl. Heat 1 1/2 t peanut oil in skillet, and repeat with remaining beef.
3.) Add 1 T peanut oil to now-empty skillet, heat until just smoking. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel-lined plate. Add remaining 1 1/2 t peanut oil to skillet; increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers. Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter, sprinkle with scallions, and serve.
