One of the favorite Chinese dinner ratings by the Chinese New Year is Beef with Broccoli. The secret to this recipe is to cook the meat in 1 cup of oil to seal in the juices, and cook the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.
Preparation time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Ingredients:
• 3/4 pound lean beef
• Marinade:
• 1 tablespoon rice vinegar (substitute rice wine if desired)
• 1 teaspoon of sugar
• 1 teaspoon soy sauce
• 1 tablespoon of water
• 1 tablespoon of cornstarch
• Sauce:
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon soy sauce
• 1 tablespoon of water
• Thickener:
• 1 teaspoon of cornstarch mixed with 1 tablespoon of water
• 1 pound fresh broccoli
• 2 garlic cloves
• To cook Broccoli:
• 1/2 cup water
• salt 1/4 teaspoon, or to taste
• 1/2 teaspoon sugar, or to taste
• Others:
• 1 1/4 cups oil, or as needed
Preparation:
Cut the meat lengthwise into thin slices. Add the marinade ingredients, adding the last cornstarch (use your fingers to rub). Marinate the meat for 30 minutes. While the meat is marinating, prepare the sauce and the vegetables: the sauce, mix the oyster sauce, soy sauce, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and the thickener water and set aside.
Wash and drain the broccoli. Cut the stem diagonally into thin slices. Cut the florets into 3 or 4 pieces. Crush the garlic.
Heat the wok and add 1 cup of oil. When the oil is at medium heat (between 300 and 325 degrees F.), add the meat. Blanch the meat, leaving it for 30 - 40 seconds, and then stirring to separate the pieces. Remove the meat when it changes color and is almost cooked (the whole process takes 1 to 2 minutes).
Remove the meat from the skillet and drain on paper towels. Clean the wok with paper towels. Add 2 tablespoons of oil to the wok. When the oil is hot, add the crushed garlic and briefly stir fry until aromatic. Add the broccoli, sprinkle more salt and sugar, and stir briefly cool, lowering the heat if necessary to make sure it doesn't burn. Add 1/2 cup water, and cook the broccoli, covered, for 4-5 minutes, until it turns a bright green color and is tender but still crisp. Remove from the pan and drain.
Clean the wok and add the oil for 2 more tablespoons. Add the broccoli and meat. Add the sauce and cornstarch mixture to the center of the wok and stir quickly to thicken. Mix everything together and serve hot with steamed rice.
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