Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Asian >> Beef Broccoli 04

Print this Recipe    Beef Broccoli 04

Chinese Beef and Broccoli

1 lb. beef tenderloin (or thinly sliced sirloin)
1 Tbsp. mushroom soy sauce (heavy soy sauce)
1/4 cup plus 1 Tbsp. shaoxing wine (rice wine)
2 teaspoons dark sesame oil
1 1/2 lbs. broccoli (or 1-1/2 lbs. mixed vegetables, carrots, onions,
mushrooms, baby corn)
3 tablespoons peanut oil

2-4 cloves garlic, finely minced
2 tablespoons very finely minced fresh ginger
2 tablespoons fermented black beans, rinsed and drained well (optional)

1/4 to 1/2 cup chicken stock
2 to 4 tablespoons shaoxing wine (rice wine)
1 tablespoon thin soy sauce
1 to 2 tablespoons oyster sauce
1 to 2 tablespoons dark sesame oil
1 to 2 tablespoons cornstarch
1/2 to 1 teaspoon sugar
1/4 to 1/2 teaspoon freshly ground black pepper

Cut beef in 1/4-inch thick slices, then cut each slice crosswise
into 2-inch pieces. Combine mushroom soy sauce, rice wine and
sesame oil, then mix the beef well into it, marinating for at least
15 min., refrigerated. Reserve remaining 1/4 cup of rice wine.
Cut broccoli into spears, carrots into 1/4-inch thick rounds,
mushrooms into quarters, onions into thin wedges, leaving baby corn
whole. Mix vegetables together in a bowl or zip-type bag and set
aside in the fridge until you're ready for them. Divide the peanut
oil into to small bowls, 1 Tbsp. in one, 2 Tbsp. in another. In
another bowl, combine garlic and ginger. In yet another small
bowl, combine the sauce ingredients. Set all these aside, ready
for the wok. Place wok over high heat and when it becomes very
hot, add the 2 Tbsp. oil and swirl around until it just begins to
give off some smoke, then add the beef. Stir-fry beef until it
isn't pink anymore, then slide it onto a platter. Return the wok
to the high heat and add the 1 Tbsp. peanut oil, and the garlic
and ginger, and fermented black beans if using. Stir-fry for about
5 seconds, then add the all the vegetables at once, stir-frying
until crisp-tender, about 5 min. or so. If needed, add a bit of
rice wine to help steam the vegetables. Give the sauce a good
stirring then add it to the wok along with the beef. Toss until
everything is glazed with the sauce. Place all on a heated platter.
Serve with rice or noodles.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.