Live Real. Eat Real.

Broccoli Beef

Well, it’s Monday…again (I feel like Bill Murray in Groundhog Day).  I wish I could say I’m feeling all perky and in-your-face and all, but…no.  It’s just going to be one of those (unbloggable) days.

Oh, well.

I do have some good news, and it’s this recipe.  I believe I’ve waxed poetic about my love of Asian food before and this dish, based on a recipe by Jaden Hair of Steamy Kitchen fame, is a lulu.  The original recipe is made with ingredients I no longer consume or cook with – mainly corn starch and commercial soy sauce, which contains wheat – but the substitutions in no way detract from the dish, nor do the additions of the onion and water chestnut.  It is a delicious, and quick, meal – even The Young One ate it with enthusiasm.

Note: You can use dry sherry in place of the Chinese rice wine or, if you want to avoid the alcohol, simply skip it in the sauce and replace it with the chicken stock in the marinade.

Broccoli Beef

Broccoli Beef

serves 3

4 cups broccoli florets
14 ounces beef sirloin
2 cloves garlic minced
5 ounces canned sliced water chestnuts, drained
1/2 large onion, thinly sliced
2 tablespoons tallow or other cooking fat

Marinade
1 teaspoon tamari or gluten-free soy sauce
1 teaspoon Shaoxing wine (rice cooking wine)
1/2 teaspoon arrowroot powder
1/8 teaspoon freshly-ground black pepper

Sauce
2 tablespoons fish sauce
1 tablespoon Shaoxing wine (rice cooking wine)
1 tablespoon tamari or gluten-free soy sauce
1/4 cup chicken stock, preferably homemade
1 teaspoon arrowroot powder, dissolved in 1 tablespoon water

Stir together the beef marinade ingredients in a medium bowl; add the beef slices and stir until coated. Allow to stand for 10 minutes.

Stir together the sauce ingredients in a small bowl; set aside.

Cook the broccoli in a large pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

Heat a large, heavy frying pan over high heat until nearly smoking. Add the tallow; as it melts, swirl to coat. Toss in the onion and quickly fry for about 30 seconds, browning the onion and softening it slightly. Add the beef and immediately spread the beef out all over the surface of the pan in a single layer. Leave the beef undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and water chestnuts; bring to a boil. Add the dissolved arrowroot and cook, stirring, until the sauce boils and thickens, 30 seconds more.

Printable version (requires Adobe Reader)


9 comments

Be says:

:( Missed this one too – looks delicious!

Jan says:

I’ll make it again, dear! Not to worry. :)

Lisa says:

Jan, you can just leave out any thickener. Use a little less sauce. It tastes pretty darn good anyway, and is authentic for Chinese home-style cooking, especially Northern Chinese.

Jan says:

You know, it occurred to me after I’d made it that it probably wouldn’t suffer if I’d left the arrowroot out of it all together.

Yum. I love Asian food – my fave. I think I’d add a little chili oil to spice it up though. nom nom nom! : )

Jan says:

Now THAT’S an idea! Nom nom nom, indeed!

Bree says:

Oh man – I’ve been craving beef and broccoli like crazy lately – definitely on the menu for tomorrow night! Thanks Jan!!!!!

Jan says:

You’re welcome, Bree! How did the hanger steak and green beans come out?

Bree says:

The hanger steak was great – the flavor was amazing – and we loved the green beans too – hubby was actually a little mad at me – it was so good that he over-ate :) We had the b+b last night – and it was great – our toddler ate his weight in it! Your recipes are great thanks so much for all your hard work and for sharing it!!!

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