Welcome Fellow Food Enthusiasts

Monday, May 11, 2009

Beef & Broccoli Stir Fry

1/2 lb. beef steak
1 T. cornstarch
4 T. soy sauce
1 tsp. sugar
1 tsp. ginger
1 clove garlic, minced
1 lb broccoli
1 1/4 c. water
4 tsp. cornstarch
3 T. vegetable oil
1 onion, chunked
1/2 c. sliced carrots

Cut beef into thin slices. Combine sugar, ginger and garlic with 1 T. of soy sauce and 1 T. cornstarch. Then add raw beef. Let stand 15 min. Cut veggies lengthwise. Combine water, 4 tsp. cornstarch and 3 T. soy sauce; set aside. Heat oil. Add beef and stir fry for 1-2 min. Add veggies; stir fry 4 min. Add soy sauce mixture. Cook and stir until mixture boils and thickens. Serve over hot cooked rice.

Time: 30 minutes
Serves: 4

**Does anyone know a trick to getting the slices of beef extra tender?? That's the only thing I would change about this recipe: the tenderness of the beef. Would using a meat tenderizer do the trick or marinating? I dunno, any thoughts?


Emily said...

A good way to get tender beef is to cut it really thin. You can do this by partially - not completely - freezing the steak, then use a really sharp knife (serrated bread knife works) to sort of shave slices. You could also increase the amount of time you let the meat stand in your soy sauce mixture, if you've got extra time that is. Adding an acid to the marinade (lime, vinegar etc.) also helps to break up the proteins in the meat. However you will have to play with that, I don't know which flavors will mix well with the recipe.

By the way I am a new fan of this blog, you girls really have some great recipes, thanks for sharing!

Gina said...

Right on!! Thanks so much!

Tori said...

I made this last night with the beef in mind as I went to make sure it was tender. I made a few changes and it was delicious!

1. I added a few squeezes of lime juice and a 1/2 Tbl. rice vinegar to the marinade. I let it sit for about an hour before cooking.

2. I stir fried the meat for about 2 minutes the added the veggies with some water for a few minutes. I added the soy mixture in after about 3 or so minutes (the veggies were still really crispy) and let the sauce thicken. The I pulled it off the heat when the veggies were still a little too crisp and placed a lid over the top. The lid steamed them the rest of the way. This finished cooking the veggies without overdrying and toughening the meat.

Thanks for the recipe!