BROCCOLI BEEF
These recipes are not sophisticated but after a few attempts you can produce recognizable Chinese food of the take out caliber. You can actually use any vegetable or combination you wish. You can also change the protein to chicken, pork, tofu or shrimp. Broccoli Beef is most likely an American contrived recipe that didn’t appear until sometime after the 1920′s when the vegetable became popular in the US after it was introduce by immigrant Italians. Broccoli, there are several types used in China, was undoubtedly used in Asia but usually paired up with proteins other then beef. Cattle were much too valuable as beasts of burden to use for food.
1 Pound thinly sliced against the grain filet, flank or top round
2 Tablespoons each soy, and chicken stock
1 Teaspoon each sugar, sesame 0il
1 Pound broccoli florets, blanched or microwaved
2 Ounces oyster sauce
1 Tablespoon soy sauce
1 Ounces rice wine
4 Ounces chicken stock
1 Teaspoon corn starch
2 Ounce chopped green onion segments
2 Tbs fresh ginger minced
- Mix beef with the soy, stock, sugar and sesame oil, marinate 1 hour
- Bring water to boil in wok and blanch broccoli for 1 minute, or nuke
- Mix soy, stock, wine, oyster sauce & corn starch into a slurry sauce
- Drain marinated beef and dredge in corn starch
- Stir fry beef in batches, then remove and reserve
- Stir fry green onion, & ginger till fragrant, add broccoli, then beef
- To taste white pepper and granulated chicken base
- Finally add soy, stock, wine, oyster sauce & corn starch sauce slurry
- Bring to a boil till thickened then serve
