1/2 lb boneless beef*
1 tbsp oyster sauce**
2 tsp rice wine**
1/2 tsp brown sugar**
2 tsp cornstarch**
1 lb broccoli, chopped
2 tsp rice wine***
1/2 tsp brown sugar***
1 tsp cornstarch, dissolved in ***
2 tbsp water***
3 tbsp peanut oil
2 slices ginger, minced
1/2 tsp salt
1/4 cup water
2 tsp sesame oil
Directions
*(Flank steak, top sirloin, or tenderloin), sliced across grain into
thin s **(combine all marinade ingredients in a bowl) ***(combine all
seasoning sauce ingredients in a cup) Thoroughly mix beef with
marinade and marinate for 30 minutes. Heat wok over highest heat,
when hot, swirl in 2 Tblsp peanut oil.
Add ginger and salt and toss a few seconds. Add broccoli and
stirfry one minute, then add water, turn heat to med-high, cover, and
steam until crisp tender.
Uncover and turn heat to high, stir frying until water is evaporated.
Remove broccoli and reserve. Reheat same wok (without rinsing) and,
when hot, add remaining peanut oil. Add beef slices and stirfry until
lightly browned but not cooked through. Do not stirfry too
vigorously or meat will not brown, it is better to press slices
against sides of wok to sear. Add broccoli to wok and toss. When
hot, stir in seasoning sauce and stir until sauce thickens (it's a
good idea to whisk the sauce in the cup just before you hurl it into
the wok). Turn onto a platter and drizzle sesame oil over the top.
The sugar in the marinade and seasoning sauce acts as a floor
enhancer rather than a sweetener. I hope you enjoy this recipe.
Dave Sawyer - Auburn, NH
Servings: 4 servings
Beef & Broccoli Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Vegetable
The History of Recipes
Recipes as a concept can be found way back into distant history, in truth as far back as the early Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these old records were just very simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into Roman times 25BC a roman called Apicius assembled a number of documents which described recipes cooked by the Romans. In his works, Apicius recounts how the meals were separated into starters, main meal and dessert, something that is very familiar to us today. Aspicius describes how the Romans used a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices like parsley and basil. These new spices and herbs was responsible for an eruption in publications on food, some of which are kept safe in private cookery archives. Over the succeeding few centuries, the upper-class families of the West tried to offer the best banquets, and consequentially the best chefs and their recipe collections were greatly in demand. Even so, it was during the 19th century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery publications were starting to become popular due to better eduction, people having increased spare time and being a little richer. The TV revolution brings us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Beef & Broccoli recipe.
