1 quick-cooking brown rice
1 tbsp plus 1 teaspoon vegetable oil
1 lb beef strips for stir-fry (such as b, eef round steak
3 tsp cornstarch, divided
2 cloves garlic, minced
1/4 tsp to 1/2 teaspoon red pepper flakes
1 sweet onion, halved and sliced
1 bag (8 oz.) fresh broccoli florets
1/2 cup stir-fry sauce (recipe follows)
1/2 cup chicken broth
1 bunch (3 cups) watercress
STIR FRY SAUCE
1 cup reduced-sodium soy sauce
1/3 cup dry sherry
4 tsp grated fresh ginger
2 tsp sugar
Directions
1. Prepare brown rice according to package directions for 4 servings.
2. Meanwhile, heat 1 tablespoon oil in large, deep skillet or wok
over high heat until shimmering. Toss beef with 2 teaspoons
cornstarch in medium bowl. Add to skillet and cook, stirring, until
no longer pink, 1 to 2 minutes. With slotted spoon, transfer to clean
bowl.
3. Add remaining 1 teaspoon oil to skillet. Add garlic, red pepper
flakes and onion; cook, stirring, 30 seconds. Stir in broccoli and
Stir-Fry Sauce. Dissolve remaining 1 teaspoon cornstarch in chicken
broth; add to skillet and cook, stirring occasionally, until broccoli
is tender, 5 minutes.
4. Return beef to skillet with watercress and cook, stirring, 1 minute
more. Serve with brown rice. Makes 4 servings.
STIR-FRY SAUCE: Combine all ingredients in jar with tight-fitting
lid. Stir until sugar is dissolved. Refrigerate up to 2 weeks. Shake
before using. Makes
1 1/2 cups.
PER SERVING: Calories 440, Total Fat 21 g, Saturated Fat 6 g,
Cholesterol 71 mg, Sodium 1,052 mg, Carbohydrates 35 g, Protein 30 g
Servings: 4 servings
Beef & Broccoli Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat; Vegetable
The History of Recipes
We are able to follow the history of written recipes back into the far past, in fact as far as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these ancient recipes were just simple hieroglyphic instructions for meal preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, entrees and dessert, a very modern way of dining. This early Roman chef describes how the cooks of his times used a good variety of spices and herbs, including a few that are still present in modern kitchens such as thyme, fennel and dill. During the following few hundred years, the rich families of Wesstern Europe strove to lay on the most extravagent banquests, and as a consequence, chefs and their recipes became highly prized. Notwithstanding that, it was during the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording the recipes that were being prepared for the better households. The arrival of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Beef & Broccoli Stir Fry recipe.
