I heart Chinese food.
I could eat it everyday.
I love the play between crispy and tender, between sweet and sour.
There is a zing to Chinese food married to freshness of the veggies.
I like it sam I am…I like it…a lot.
So in my new quest to find healthier versions of my favorite take-out foods I went to my cookbook shelf and did a little research. I landed on this recipe from my “sacred red” cookbook, America’s Test Kitchen Family Cookbook. I adore this cookbook. I give it as a shower gift to new brides all the time. Everything I have ever made from this cookbook as always turned out well. So I gave this recipe for a whirl and Holy Fortune Cookie…it was delish…and it only took 30 minutes.
Yes, we have a winner. Fortune Palace you have been replaced!!
So get out your wok, and get to chopping. Beef and Broccoli is waiting just for you.
Celebrate the Feast!
Beef with Broccoli Stir Fry
recipe slightly adapted from America’s Test Kitchen Family Cookbook
To make slicing the steak easier, freeze it for 20 minutes. Serve this dish with white rice.
1pound flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
3tablespoons soy sauce
1tablespoon dry sherry
2tablespoons low-sodium chicken broth
5tablespoons oyster sauce
1tablespoon light brown sugar
1teaspoon toasted sesame oil
6medium cloves garlic, minced (about 2 tablespoons)
1inch piece fresh ginger, minced (about 1 tablespoon)
3tablespoons peanut oil or vegetable oil
1 1/4pounds broccoli, florets cut into bite-size pieces, stems trimmed, peeled, and cut on diagonal into 1/8-inch-thick slices
1 small red bell pepper, cored, seeded, and cut into 1/4-inch pieces
4 medium scallions, sliced 1/2-inch thick on diagonal
1. Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in measuring cup. Combine garlic, ginger, and 1 1/2 teaspoons peanut oil in small bowl.
2. Drain beef and discard liquid. Heat 1 1/2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl. Heat 1 1/2 teaspoons peanut oil in skillet, and repeat with remaining beef.
3. Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel–lined plate. Add remaining 1 1/2 teaspoons peanut oil to skillet; increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers. Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter, sprinkle with scallions, and serve.
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