Tuesday, January 19, 2010

Takeout Tonight: Crispy Beef with Broccoli

Since we are eating from the pantry, I was excited when I saw this recipe because I had all of the ingredients on hand and it is fairly healthy. I've tried to make several Chinese recipes over the past few years and none tasted as good as take out but this one makes the cut. As a plus, it showed me a way to use up the bottle of oyster sauce that has been taunting me in my fridge the past few months. I bought it for a recipe that I wound up not liking and then had no idea what to do with it.

This recipe comes courtesy of the current (Feb. 2010) issue of Parents Magazine.

Crispy Beef With Broccoli

Beef Marinade:
1 1/2 tsp reduced-sodium soy sauce
1 tsp cornstarch
freshly ground black pepper to season the beef

Stir-fry Sauce:
3 Tbs oyster sauce
2 tsp water
2 tsp balsamic vinegar

To prepare:
1 lb beef top sirloin or flank steak, thinly sliced into 1/8"-thick strips
1 1/2 lbs broccoli, cut into bite size florets (about 4 cups) (I used frozen)
1 Tbsp canola oil
1 Tbsp minced garlic (6 cloves)

1. In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinate for 10 minutes at room temperature or refrigerate for a couple of hours.

2. In a small bowl, using a fork, mix together the ingredients for the stir-fry sauce. Set aside.

3. In a wok or large saute pan, add 1 inch of water and bring to a boil. Add broccoli and cover to cook for 3 minutes. The broccoli should be bright green and crisp-tender; you should be able to pierce the stem with a fork. Using a slotted spoon, remove broccoli and pat it dry.

4. Discard the water in the pan and dry it well. Place over high heat and when hot, add the canola oil and swirl to coat. Add the garlic and fry for 15-30 seconds, until fragrant. Toss in the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and cook the other side for 1-2 minutes more or until done.

5. Pour in the stir-fry sauce and stir to combine. Add the cooked broccoli back into the pan and toss to coat well. Serves 4 as part of a multicourse meal.

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