Tuesday, January 18, 2011
Tasty Tuesday: Beef and Broccoli
2 lbs thin Sliced Beef (if your knife skills are not sharp, have your butcher slice it for you)
1/4 cup Hoisin Sauce
1/4 cup Canola Oil
3 cloves Fresh Garlic (minced)
1/2 tsp Sesame Oil
1 lg Onion (chopped or sliced)
2 lg Carrots (chopped or sliced and blanched)
3 heads of Broccoli (cut from stalk and in bit size pieces and blanched)
1 cup beef stock
1/4 cup Low Sodium Soy Sauce (use Low Sodium because the Hoisin will add salt as well)
1/4 cup Corn Starch
1/2 cup Cold Water
I suggest using a Wok to make this dish, if you do not have one use a saute pan. A Wok is a must if you plan on cooking a lot of Asian style dishes.
Place canola oil in Wok and get it hot (when you look at the oil you should see ripples in the oil)
Add beef and cook until browned on all sides but still undercooked. Remove beef from pan and add onion, carrots, garlic, sautee until onions are translucent.
Add soy sauce and hoisin sauce to vegetable mixture, bring to a boil and then add par cooked beef back to pan.
Add beef stock and bring to a boil.
ix corn starch and cold water and add to boiling mixture about 1 Tbsp at a time to reach the desired thickness.
Add broccoli and toss until coated and warmed through, about 3-4 minutes. If sauce is to thick add a little cold water to thin out sauce.
Serve over Rice or Lo Mien Noodles
Xiangshou (enjoy in Chinese)