What a sad food blog that never gets updated... Even though I don't have time to post a lot of the recipes I try, I use this site often to find a recipe for something I've made in the past or to search the links of food blogs I love to check out for new ideas. It's a way to help me organize recipes as well so they don't sit forever in a folder in my kitchen. I don't think anyone even reads this blog so I'm talking to myself, but there's an explanation just in case!
I love Chinese food and have a few standard dishes I usually make like ham fried rice or sweet and sour pork. My husband loves beef and broccoli so I found
this recipe on
Tasty Kitchen which is a huge community of recipe sharing and a good place to try if you need ideas! I made a couple changes because I didn't have oyster sauce and I don't like mushrooms. It was easy and delicious and worthy of adding here since I'll make it again.
Beef and Broccoli- 1 pound Top Round Steak (I used Sirloin)
- 1 tsp Cornstarch
- 1 tsp Sugar
- 3 Tbsp Soy Sauce, divided
- ⅛ tsp Pepper
- ¾ cup Chicken Broth, divided
- ¼ cup Oyster Sauce (optional)
- 2 Tbsp Cornstarch
- 2 Tbsp Oil, divided
- 1 clove Garlic, minced
- ½ tsp Fresh Ginger Root, grated (I used dried)
- 1-½ cup Fresh Mushrooms, sliced (no thank you)
- 1 slice Onion, sliced
- 3 cups Broccoli Florets
Cut beef lengthwise with the grain into 2″ strips. Slice beef strips across the grain into thin slices. Toss beef with 1 teaspoon cornstarch, sugar, 1 tablespoon soy sauce and pepper, cover and refrigerate for 20 minutes. Combine 1/2 cup chicken broth, oyster sauce, remaining soy sauce and cornstarch, set aside. Heat wok, add 1 tablespoon oil and rotate to coat inside. Add beef, garlic and ginger and stir fry until beef is brown, about 3 minutes. Remove from wok. Add 1 tablespoon oil to wok, add mushrooms, onions and broccoli, stir fry 3-4 minutes. Stir in 1/4 cup chicken broth and beef and heat to boiling. Stir in cornstarch mixture, cook and stir until thickened, about 1 minute. Serve with steamed rice.
