Beef with Broccoli

A delicious and classic meal of crisp broccoli served with beef strips in a ginger sweet sauce.

Origin

The use of broccoli in Chinese cuisine is a relatively new practice. Practically unknown in the 1960's by the late 1970's broccoli was being used in many dishes due to it's ability to cook fast and crisp while maintaining it's enticing color. A form of Asian broccoli does exist however it has a much more bitter taste.

Recipe

Ingredients

Dry:

2 Ib's Broccoli

1 Pinch Brown Sugar

¼ Ginger, Grated or Finely Minced

2 Cloved Garlic, Minced

1 Tbsp Dow See; (Fermented Oriental Black Beans)

½ Ib Beef Steak, Sliced into thin strips across the grain

Wet:

2 Tbsp Light Soy Sauce

½ Cup Beef Stock

1 Tbsp Dry Sherry

Peanut Oil

Directions

1. Cut the florets off the broccoli stalks. Cut the Broccoli stalks into 1/2" slices.
2. Add the soy sauce, sherry and ginger together in a bowl. Marinate the beef in the mixture.
3. Place 1 to 2 tablespoons of peanut oil in a wok or large skillet, then heat.
4. Drain the beef. Add the beef onto the hot peanut oil. Do not turn the beef; just allow it to cook until lightly browned on one side. Remove the meat from the wok. Set aside - keep warm.
5. Add another tablespoon of peanut oil to the wok. Next add the broccoli and garlic.
6. Stir fry, covered, over high heat, until barely done, approximately 6 minutes. The broccoli should still be crunchy.
7. Return the beef to the wok. Combine the sauce ingredients. Add the sauce to the wok.
8. Stir until the sauces blends and serve the dish immediately upon completion.