Beef And Broccoli

When we can’t get to our favorite Asian Restaurant we always cook up some tasty Asian Inspired dishes at home. I know it gets costly so we always opt for cooking at home. This is one of many of our favorite Asian-inspired meals.

Let’s get started.

INGREDIENTS:

MARINADE:
8 oz thinly sliced beef
1 tbsp rice cooking wine or rice vinegar ( white wine vinegar will work as well)
2 tsp soy sauce
1 tsp cornstarch
1/2 tsp pepper
1/4 tsp baking soda
1 tsp oil

STIR FRY:
1 to 2 cups broccoli ( I use frozen-thawed-drained)
1 tbsp garlic- minced

SAUCE:
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp dark soy sauce- optional but recommended
2 to 3 tbsp water
2 tsp cornstarch
1 tsp sugar
1/2 tsp pepper – to taste

DIRECTIONS:

1. Slice the beef against the grain into thin slices or you can use presliced thin-sliced beef strips.
2. Combine the marinade ingredients into a bowl along with the beef slices. Stir to coat well. Allow it to sit for about 10 to 15 minutes.
3. In a separate bowl combine the sauce ingredients and set aside.
4. *If you are using fresh broccoli, Blanche them in hot water for about 1 to 2 minutes or until bright green, and then put them directly into ice water to stop the cooking process and then drain completely. If you are using frozen, then allow them to dethaw and drain.* Cut the broccoli into smaller bite-size pieces.
5. In a non-stick skillet over medium-low heat add the beef and about 1 to 2 tbsp of neutral oil. Spread the beef out into a thin layer in the pan and allow to cook for about 40 to 50 seconds and then flip and cook an additional 40 to 50 seconds or until almost cooked through. Remove from the pan to a plate.
6. Add the broccoli and garlic and cook for about 30 seconds or so.
7. Add the beef back in and toss.
8. Add the sauce to the mixture and toss to coat well. Cook until the beef is cooked through, about 1 to 2 minutes, and the sauce has thickened.
9. Remove to a serving plate and top with sesame seeds if desired.
   

• If you do not like broccoli you can switch up the veggies. You can use snow or snap peas, carrots, bell pepper, onions, or a mixture of veggies. They all work well with the sauce.
• If you are a saucy type of person you can double the sauce and then you can have more sauce for your rice. lol
• If you are not a beef person, switch the beef for thinly sliced chicken or ground turkey or chicken. I have done this on occasion when I didn’t have beef on hand. It turns out delicious as well.
• Serve this with whichever sides you like.
• If you can not find dark soy sauce at your local Asian market or store you can leave it out. It adds a depth of flavor and color but it is completely optional. don’t stress if you can’t find it. Just add a bit more soy sauce or chicken or beef broth in its place.
• I serve mine with either white, brown, or stir-fried rice, vegetable rolls, and sushi. Most of which I completely buy ready-made at my local Publix or Asian market. Making an entire meal from scratch sometimes can be overwhelming and not practical, so I buy things that go with the meal premade. If you prefer everything to be made “from scratch” by all means go ahead and do it. Sometimes I just don’t have the time.