Stir-Fried
Beef and Broccoli
Recipe
courtesy Emeril Lagasse, 2007
Total Time:
25 min
Prep: 15 min
Cook: 10 min
Yield: 4 to
6 servings
Level: Easy
Ingredients
2 tablespoons
minced garlic
4 teaspoons grated ginger
4 teaspoons Chinese black vinegar
2 tablespoons soy sauce
3 teaspoons hoisin sauce
3 teaspoons orange blossom honey
4 tablespoons peanut oil, divided
2 pounds beef flap steak, thinly sliced across the grain*
4 tablespoons cornstarch
2 large heads broccoli, cut into florets and blanched
1 1/2 teaspoons red pepper flakes
Steamed white rice, for serving
Directions
Combine the
garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix
well and set aside until ready to use. Preheat a wok or a large
skillet. Once it has reached a medium heat, add 1/2 of the peanut
oil. Dredge the beef in the cornstarch, lightly shake off any excess
cornstarch and add 1/2 of the beef to the pan. Cook for 2 to 3 minutes.
Add 1/2 of the broccoli to the pan and shake frequently.
Add 1/2 of the
sauce and stir to evenly coat the beef and broccoli. Cook until
the sauce thickens about 5 minutes. Repeat the process with the
other half of the ingredients. Serve immediately with steamed white
rice.
*It will be
easier to slice the beef in thin strips if it has been partially
frozen.
Chef's Note:
this may be able to be done in 1 batch if using a very large wok
or skillet.
|