So long vegetarian is not the goal; or you might need to find new dining companions.
I am not really sure how beef and broccoli became an American Chinese food staple. I know it is a safe bet to order it for a table of folks new to Chinese food or generally less adventurous diners. So long vegetarian is not the goal; or you might need to find new dining companions.
At my home, we have ever-changing versions of this side dish, depending on our moods and what the fridge offers. This evening we served up one that could not get much easier. Other than beef and broccoli, everything else are usually in the pantry. The red pepper is lovely to include but really will not make much different without it. Once the beef is marinated, it in takes 10-15 minutes to prepare the ingredients and 10 more minutes to cook. Marinate, enjoy a glass of pinot, prep, stir-fry and more pinot.
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- 8-10 oz beef flank, thinly sliced
- 1½ tsp cornstarch
- 2 tsp Chinese cooking wine (reserve 1 tsp for deglazing)
- 1 tsp light soy sauce
- 1 head broccoli, cut into florets
- ½ red pepper, sliced
- 2" ginger, cut into matchsticks
- ½ onion, sliced
- 2-3 cloves garlic, sliced
- Marinate beef in cornstarch and cooking wine for 30 minutes.
- Heat 2 Tbsp oil in a pan or wok. Add onions and stir-fry till it is just beginning to soften.
- Add in garlic and ginger. Fry till aromatics are released.
- Add broccoli florets and red pepper, and stir till half cooked (the outer portion of stems begin to turn translucent and no longer opaque while the inner portion remains white and opaque).
- Mix in beef and give it a few quick stirs. Add in soy sauce. Deglaze with 1 tsp Chinese cooking wine if beef sticks to the pan.
- Serve hot.
Don’t forget to also check out Char’s Shrimp and Broccoli Stir-Fry!