I am a big fan of Beef and Broccoli but not the nasty, soggy, goopy stuff that most Chinese take-out places serve. I like crispy broccoli and beef in a salty sauce that doesn't turn into a gelatinous mess. So anyway, I was in the mood for some yumminess last night and this is what I made. Unfortunately I didn't have time to photography anything (because I ate it to quickly) but I will share the recipe with all of you anyway. Do yourself a favor and make this...soon. I am sure you will love it and your family will not know what hit them.
BEEF AND BROCCOLI
2 1/2 Tbsp. cornstarch, divided
1/4 tsp salt
3/4 lbs. lean sirloin beef, trimmed, thinly sliced
2 tsp. oil
1 c. chicken broth, divided
5 c. broccoli, florets
1 onion, cut into wedges
1 Tbsp. ginger, minced
2 tsp. garlic, minced
1/4 tsp. red pepper flakes (optional)
1/4 c. low-sodium soy sauce
1/2 c. water
On a plate, combine 2 Tbsp. cornstarch and salt; add beef and toss to coat.
Heat oil in a large wok or skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli and onion; cover and cook until vegetables are crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minutes.
In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 Tbsp. cornstarch and water until blended; stir into pan. Reduce heat to medium low and bring to a simmer; simmer until slightly thickened, about 1 minute.
Return beef and accumulated juices to pan; toss to coat. Serve with rice or noodles (or eat it plain like i do).