Wednesday, September 10, 2014

Beef and Broccoli

I am blessed to have a child who loves vegetables.  Broccoli (or trees as she called them when she was small) has always been one of her favorites.  Her first choice every time we eat Chinese is Beef and Broccoli.  This week we made it at home in just half an hour.  She was happy to help and happy to eat it.  This will be one of those recipes she will be making on her own in no time.  

Beef and Broccoli

  • 3 tablespoons cornstarch, divided
  • 1/2 cup water, plus 2 tablespoons water, divided
  • 1/2 teaspoon garlic powder
  • 1.5 lb boneless round steak cut into thin 3-inch strips
  • 2 tablespoons canola oil, divided
  • 4 bunches of broccoli crowns cut into florets
  • 1/3 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • hot cooked rice
Blanch broccoli in boiling water for about 4-5 minutes or until it is bright green.  (You could also steam it in a steamer or the microwave for a few minutes.) 

While broccoli is cooking, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder in a bowl and whisk until smooth.  Add beef strips and stir to coat.

Heat 1 tablespoon of oil in a wok or skillet over medium-high heat.  Stir fry beef until it is done to your liking.  Remove and keep warm.  Heat remaining tablespoon of oil and stir fry broccoli until is is starting to brown around the edges and is done to your preference.  Should not be mushy.  Should be tender crisp.  Return beef to pan.

Whisk soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice.  (Brown or white.)  Serves 4.

We like to make extra rice and then make fried rice the following night out of the leftovers.  


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