Friday, June 11, 2010

Beef and Broccoli

I've never been very successful recreating certain ethnic foods at home. Indian, Chinese, Thai - they never taste as good at home as they do in a restaurant. This recipe for Beef and Broccoli was good, but it was missing something I can't quite put my finger on.


I made a few modifications (see below). I think it has potential, assuming I can figure out what was missing.

Beef & Broccoli
Modified from Original Joelen Recipe

Marinade:
2 tablespoons brown sugar
1/3 cup soy sauce (regular or low sodium)
1/2 cup water
1/2 teaspoon garlic powder
1 1/2 lbs sirloin steak, cut into thin strips

2 tablespoons vegetable or canola oil
1 small onion, diced
2 cloves garlic, minced
1 can sliced water chestnuts, drained
1/4 cup water
1 tablespoon oyster sauce
2 broccoli crowns, cut into florets
salt & pepper to taste
1 tablespoon cornstarch mixed with cold water

In a large plastic bag combine the sugar, soy sauce, water, garlic powder, and beef. Cover with plastic wrap and chill overnight.

When ready to prepare, warm up a large skillet over medium high heat. Add the oil to heat up. Once hot, saute the garlic and onion until softened. Add the marinated beef and marinade to the skillet. Saute the beef about 2-3 minutes (it will not be completely cooked). Add the water, oyster sauce and broccoli florets. Let it come to a boil and allow the liquid to reduce and the broccoli to cook from the steam.

When the broccoli is tender, add the cornstarch and water and season to taste with salt and pepper. Remove from heat and serve over steamed rice or noodles.
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3 comments:

  1. Try FoodieBride's Mongolian Beef...so easy and definitely better than takeout!

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  2. I'd recommend adding ginger. Ginger and garlic are two of the pillars to Chinese cooking. A dash of Chinese five spice would also be a welcome addition, I suspect. : j

    If you don't have any try adding a spoonful of a mix of cinnamon, nutmeg, black/green/white/red pepper (or szechuan if you have it), cloves, and a very small amount of finely chopped citrus zest. Essentially you balance the mix to taste.
    The recipe traditionally contains star anise and/or fennel seeds.

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  3. You might try this http://www.finecooking.com/cyor/stir-fry.aspx or this http://allrecipes.com//HowTo/super-easy-stir-fry/Detail.aspx or the 11, 375 stir fry recipes from the March issue of the Food Network magazine.

    I think you also have to consider that many ethnic restaurants add more salt and sugar to dishes to make them more appealing to American tastes.

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Thanks for commenting!