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beef and broccoli
Beef and broccoli

 Ingredients: 8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces; 6 oz (175 g) broccoli florets Water, for boiling; 2-1/2 tablespoons oil 2-in (5 cm) ginger, peeled and sliced Marinade: 1/2 tablespoon soy sauce;1/4 teaspoon sesame oil; 3 dashes white pepper 1 tablespoon corn starch Sauce: 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1/4 teaspoon sesame oil; 1/2 teaspoon sugar; 1 teaspoon corn starch; 4 tablespoons water.

Method: Marinate the beef with all the ingredients and marinade about 15 minutes. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stirfry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.

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