When I crave American-Chinese food, I must have Beef with Broccoli. It’s a very popular dish in the United States and can be found just about anywhere. I like to make this dish at home because it tastes fresh and the broccoli doesn’t become soggy. I think the key to this recipe is the oyster sauce. Buy premium oyster sauce if you can. I went to the Korean market and got an expensive bottle and compared to the cheap ($2) kinds, it was lighter in color with lots of oyster flavor (at least 70% oyster extract) and made without MSG!
Beef with Broccoli can be made with other vegetables too. I like to add snow peas once in a while. Also, you can pretty much use any kind of beef, but I like to use flank steak, flap meat, or thinly sliced short rib. Serve with steamed or fried rice.
This recipe makes about 3 servings
- 10 oz beef (flank steak, flap meat, thinly sliced short rib)
- 1 bunch fresh broccoli (cut into florets)
- 1 tablespoon minced garlic
- 1 teaspoon fresh grated ginger
- 1 tablespoon oyster sauce
- 1/3 cup water
- 1 teaspoon potato starch and 1 tablespoon water (to thicken)
For the marinade:
- 1 teaspoon soy sauce
- 2 teaspoon oyster sauce
- Lightly tenderize the beef with a Meat Tenderizer and cut into bite sized strips. Marinade the beef with 1 teaspoon soy sauce and 2 teaspoon oyster sauce for 10 minutes.
- Cut the broccoli bunch into florets and blanch for less than a minute. Drain the hot water and cool the broccoli with cold water. Put aside.
- Mix 1 tablespoon oyster sauce and 1/3 cup water. Put aside. Heat wok (high heat). Add 1 tablespoon oil and brown the marinated beef.
- Then add the minced garlic and grated ginger and stir fry for about a minute. Then add the broccoli and stir fry once more. Now add the water/oyster sauce mixture and bring to a boil (shouldn’t take longer than a minute). Next, add the potato starch/water mixture to thicken. Stir fry for about 30 seconds.
- Serve with steamed or fried rice.