I’m using my stir fry guide  again to make beef and broccoli with garlic sauce. Here’s what you’ll need:

I have 1 pound of sirloin steak, and I wrapped it and froze it for 30 minutes. Then, I can slice it thin with my food processor’s slicing disk.

Place the meat in a bowl and add 2 teaspoons soy sauce and 2 teaspoons sherry.

Next, cut 1 pound of broccoli into florets, and place in a bowl with 1/2 cup water.

Place 1 tablespoon grated fresh ginger, 1 tablespoon minced garlic, and 1 tablespoon minced scallion whites in a small bowl with 1 teaspoon of canola oil.

In a measuring cup, whisk together 1/2 cup water, 1/2 teaspoon better than bouillon chicken broth base, 1 tablespoon soy sauce, 2 tablespoons sherry, 3 tabelspoons hoisin sauce, 1/2 teaspoon sriracha sauce, 2 teaspoons cornstarch, and 1 teaspoon toasted sesame oil.

The easiest way to measure sticky things like the hoisin is with a scale. On the label, it says 1 tablespoon weighs 17 grams, so 3 tablespoons is 51 grams.

Now that everything is ready, it’s time to cook. Place a large dinner plate next to the stove, and heat 2 teaspoons canola oil in a carbon steel wok or large nonstick skillet over high heat, until you begin to see wisps of smoke.

Add the meat and cook, stirring constantly, just until the pink is gone, 2 minutes. 

Scrape the meat onto the dinner plate, and return the wok to the heat. Add the broccoli and water, immediately cover, and cook 3 minutes.

Remove the lid, and cook, stirring constantly, until all the water is evaporated, and the broccoli gets some spots of browning, 3 to 4 minutes.

Push the broccoli up one side of the wok, and add the ginger mixture to the bottom of the wok.

Cook and stir the aromatics for 1 minute, then stir the broccoli in.

Add the beef back in, along with any juices accumulated on the plate. Quickly re-whisk the sauce, and pour it in. Cook, stirring constantly, until sauce simmers and thickens slightly, 1 to 2 minutes. Garnish with thinly sliced scallion greens.

Serve! I served ours with brown rice, cooked perfectly in the oven, as I showed on Tuesday’s post. It’s really the very best way to cook brown rice! As my 8 year old said, “Wow, this is brown rice? It’s delicious!” And then my husband responded with, “Mom is such a good cook, she can even make brown rice tolerable!”

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