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
It is actually possible to trace the history of recipes way back into the distant past, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
During the time of the Romans a roman called Apicius wrote a number of scripts which described recipes enjoyed by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius tells us how the Romans were skilled in the use of many different herbs, including many that are still in use today for example thyme, fennel and dill. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. These new culinary innovations created a torrent in manuscripts on cookery, most of which are now in academic collections. When we get to the 20th century, cook books are increasing in popularity mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Beef & Broccoli recipe.
