Tuesday, March 1, 2011

Chinese Beef and Broccoli...

chinese beef and broccoli

This is a great and fast way to make Chinese stir-fry instead of running to the take-out restaurant...there is nothing like coming home and staying...... not going back out for something to eat....this is a great recipe...it can be changed up so easy! Chicken instead of beef, pea pods instead of broccoli, adding mushrooms or scallions or both...but just these few ingredients are super great!

Chinese Beef and Broccoli...

4 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon dark sesame oil
1 pound beef sirloin, thinly sliced
1 pound spaghetti noodles
2 tablespoons vegetable oil or olive oil
3 large garlic cloves, crushed and finely chopped
1.25 cups chicken or vegetable stock
1 pound broccoli
Freshly ground black pepper

In a medium bowl, whisk together 1 tablespoon each soy sauce, fish sauce and rice wine. Add the sugar and continue to whisk until completely dissolved. Stir in the corn starch and continue stirring until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 minutes. Drain and discard the excess marinade.
Bring a large pot of water to a boil. Cook the noodles until just shy of done and drain. (We'll finish cooking the noodles at the end)
Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate. Add the remaining tablespoon of oil and when hot, add the broccoli, stir frying so that the oil coats the broccoli. Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the broccoli until tender, 3 to 5 minutes. Transfer the broccoli to a plate
Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, fish sauce, and white wine vinegar to the same skillet and bring to a boil over high heat.
Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened,2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.

cut your beef up in thin bite size pieces.....

mix the sauce and add...gently stirring and let rest for 20 minutes...

fry in hot oil in a hot pan.....

when done take out and add.....

broccoli and cook until tender crisp...

when done take out and next.....

add the rest of chicken stock and sauces....

bring to a boil and then add the broccoli and beef...when all the liquid is absorbed it is finished!

get your chop sticks ready and enjoy!

Cheers to Happy  !!

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