Having Monday’s off allows me to ease slowly into the work week. Shopping is great because it’s much quieter than the weekend. I try to cook something a little special because of the extra time I don’t usually have throughout the rest of the week. I walked over to the corner grocer this afternoon and the broccoli looked so fresh and lovely I decided I’d make some Asian style Beef Broccoli for dinner.
You will need
1/4 cup low-sodium soy sauce
1/4 cup cornstarch
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce
Chow Mein Noodles, for serving
In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss to mix. Reserve the other half of the liquid and set aside.
Heat the oil in a heavy skillet or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
Allow the skillet to get very hot again then add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Reduce heat to medium and pour the beef broth, oyster sauce and the reserved sauce into the wok and stir until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat.
Serve over Chow Mein noodles and sprinkle with sesame seeds.