Paul M. Cook wrote:
> Broccoli beef
>
> Tried this recipe tonight. It is not an unusual recipe but the deep fried
> beef came out so incredibly good it made the dish special.
>
> Marinade:
> 1 tablespoon rice vinegar (substitute rice wine if desired)
> 1 teaspoon sugar
> 1 teaspoon soy sauce
> 1 tablespoon water
> 1 tablespoon cornstarch
>
> Sauce:
> 2 tablespoons oyster sauce
> 1 tablespoon light soy sauce
> 1 tablespoon dark soy sauce
> 1 tablespoon water
>
> Thickener:
> 1 teaspoon cornstarch mixed with 1 tablespoon water
> 1 pound fresh broccoli
> 2 garlic cloves
>
> To Cook Broccoli:
> 1/2 cup water
> 1/4 teaspoon salt, or to taste
> 1/2 teaspoon sugar, or to taste
>
> Other:
> 1 1/4 cups oil, or as needed
>
> Preparation:
> Cut the beef across the grain into thin slices. Add the marinade
> ingredients, adding the cornstarch last (use your fingers to rub it in).
> Marinate the beef for 30 minutes.
>
> While the beef is marinating, prepare the sauce and vegetables: for the
> sauce, mix together the oyster sauce, light soy, dark soy, and water in a
> small bowl and set aside. In another small bowl, mix the cornstarch and
> water thickener and set aside.
>
> Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut
> the flowerets into 3 or 4 pieces. Crush the garlic.
>
> Heat the wok and add 1 cup oil. When the oil is medium-hot (between 325 and
> 350 degrees F.), add the beef. Blanch the beef by letting it lay flat for
> 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef
> when it changes color and is nearly cooked (the entire process takes 1 - 2
> minutes).
>
> Remove the beef from the wok and drain on paper towels.
>
> Clean out the wok with paper towels.
>
> Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed
> garlic and stir fry briefly until aromatic.
>
> Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly,
> turning down the heat if necessary to make sure it doesn't burn. Add the 1/2
> cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns
> a bright green and is tender but still crisp. Remove from the wok and drain.
>
> Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the
> beef. Add the sauce and cornstarch mixture in the middle of the wok and stir
> quickly to thicken. Mix everything together and serve hot over steamed rice.
>
> My comments:
>
> Omit all sugar. The oyster (flavored) sauces you get in stores are loaded
> with HFCS. This was an outstanding recipe. I have never made better beef
> and broccoli. The beef was so tender and crisp, the broccoli had delicate
> infusion of flavor and the dish was colorful and appealing on the plate.
>
> 5 stars, but you can't dance to it.
>
> Paul
>
>
Thanks! I really need to get over my disinclination toward
deep-fat frying. Maybe I'll put the fryer out on the patio when
the weather is warmer....

--
Jean B.