Chinese Beef with Broccoli
Posted by betsyjo
Another good stir fry, another great recipe from Food Network Magazine. Have you subscribed yet?
Chinese Beef with Broccoli
2 tablespoons cornstarch
4 tablespoons soy sauce
2 teaspoons sugar
5 tablespoons peanut oil
1 pound flank steak, thinly sliced against the grain
1 tablespoon oyster sauce
1 1/4 cups low-sodium chicken broth
4 thin slices peeled ginger
1 head broccoli, cut into florets
1 large onion, halved and sliced 1/2 inch thick
3 plum tomatoes, quartered lengthwise (I used halved cherry tomatoes)
2 cloves garlic, minced
Cooked white rice, for serving
1. Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar, and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat. Refrigerate until ready to cook.
2. Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce, and chicken broth in a small bowl; set aside.
3. Heat 1 tablespoon oil in a large skillet over high heat. Add the ginger, broccoli and remaining 1 teaspoon sugar and stir-fry 3-4 minutes; transfer to a plate. Heat 1 more tablespoon oil in the skillet, add the onion and stir-fry 2-3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.
4. Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3-4 minutes. Serve with rice.