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

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.

On Sat, 30 Jan 2010 23:05:33 -0800, "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.
>
That sound wonderful, thanks for the recipe.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/24/10

"koko" > wrote in message
news
> On Sat, 30 Jan 2010 23:05:33 -0800, "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.
>>
> That sound wonderful, thanks for the recipe.

I always just stir fried it but cooking the major ingredients separately
made for a much tastier and prettier dish.

Paul