Whenever we have friends or family over for dinner (although its not very often). I like to try out a new recipe. But the problem with trying a new recipe when other people are coming for dinner is that if it doesn’t turn out, its not only mine and Nate’s dinner that gets ruined, but others as well. And then I get afraid that they think I’m a bad cook. 🙁
I don’t usually have a total fail, at least. I don’t think I’ve had one of those for a long time, thankfully. But sometimes I make something and its only okay. Which doesn’t exactly thrill me either.
But this recipe was not one of those times. I don’t think I can claim that this tastes just like Chinese take out. But it did taste great. And all parties left happy and with full bellies.
Beef and Broccoli
1 lb flank steak, thinly sliced
1 lb broccoli
3 TBS oil
2 TBS garlic
2 tsp cornstarch, dissolved in 2 TBS water
2 TBS soy sauce
2 TBS cooking sherry
1 TBS corn starch
1/2 tsp ground pepper
4 TBS oyster sauce
1 TBS cooking sherry
2 TBS soy sauce
1/2 cup chicken broth
1. Mix marinade ingredients together in a small bowl.
2. Pour over beef slices in a medium bowl.
3. Let stand for about 10-15 minutes.
4. Stir together the sauce ingredients in a small bowl. Set aside.
5. Steam the broccoli for about 5 minutes.
6. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates when dropped.
7. Add the cooking oil and swirl to coat.
8. Add the beef and immediately spread the beef out in a single layer (if possible).
9. Let the beef fry undisturbed for about 1 minute. Flip the slices over, add the garlic to the pan and fry for an additional 1 minute (or until no longer pink).
10. Pour in the sauce, add the broccoli and bring to a boil.
11. Pour in the dissolved cornstarch and cook, stirring until the sauce thickens.
12. Enjoy over rice.
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