Tuesday, January 15, 2013

Stir-Fry Beef and Broccoli

This is a great healthful recipe for the New Year. It could be even healthier (and just as delicious) if you used the same technique and sauce with shrimp, chicken, or just your favorite stir-fried vegetables. I will definitely be using the sauce recipe again. It is the perfect balance of salty and sweet with just enough spice.

Stir-Fry Beef and Broccoli
Makes two generous servings.

3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek
1 1/2 teaspoons light brown sugar
1/2 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons cornstarch
8 ounces sirloin steak, thinly sliced and seasoned with salt & pepper
1 bunch broccoli, florets separated in to 1 inch chunks.  (Peel and slice the stems thinly or reserve for another use.)
1/4 cup water
4 teaspoons toasted sesame oil, divided
1 large carrot, ribbon-sliced
1/2 cup sliced onion
(You could also add sliced mushrooms, sliced celery or sliced water chestnuts at your pleasure.)
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 1/2 teaspoons toasted sesame seeds or 1 cup toasted walnuts, chopped roughly

Combine soy sauce, 2 tablespoons sherry, vinegar, hoisin, sambal oelek, brown sugar and cornstarch in a small bowl.

Whisk together 2 teaspoons sherry and cornstarch in a med bowl; add steak and toss to coat.

Steam broccoli in 1/4 cup water in a wok, covered over high heat until crisp tender (about 5 minutes). Transfer broccoli to a plate. Discard the steaming liquid and wipe the wok dry.

Heat 2 teaspoons oil in wok. Add sirloin and cook until brown but slightly pink, about 2 minutes. Transfer steak to a plate and tent loosely with foil to keep warm.

Add remaining 2 teaspoons sesame oil; stir in mushrooms, carrots and onions (and other vegetables as desired) and cook until vegetables begin to soften, about 2 minutes. Stir in garlic and ginger and cook just until fragrant, about 30 seconds.

Add broccoli, beef and soy sauce mixture back to the wok; cook until sauce is thick and syrupy, about 1 minute.  Serve with rice or noodles and garnish each serving with toasted sesame seeds or chopped cashews.

1 comment:

A Guy Who Thinks Life Should Be Simply Beautiful said...

I was right. Made it again a couple of nights ago with slice of pork tenderloin and it's just as delicious. And realize you can pull back on the sambal oelek a bit if
things get too spicy for you.