October 30, 2010

Beef and Broccoli Stir Fry

We tried out this stir fry not too long ago and it left us wondering - why haven't we been making more stir fries? You get meat, veggies, rice, and delicious sauce, all mixed together on your plate. There's garlic and ginger, which are both excellent things. It's pretty quick and easy to make, with minimal clean-up. Once you have the basic technique and ingredients down, it's easy to make endless variations with your favorite meats (or no meat) and veggies. We've made a couple stir fry and noodle recipes from Epicurious before creating this one, and found that these Asian condiments are well worth having in your pantry: oyster sauce, soy sauce, and hot chili oil (basically soy and peanut oil with chili flakes). They add great flavor (savoriness and spice) and can be used in all sorts of Asian dishes.

Beef and Broccoli Stir Fry (serves 2)

- 1/2 lb flank steak
- 1 tbsp oyster sauce
- Black pepper
- 1/2 tsp chili oil
- Vegetable oil for cooking
- 1 small to medium sized head of broccoli, stem removed and broken into individual florets
- 1 carrot, cut into julienne
- 4 green onions, cut into thin slices
- 2 cloves garlic, finely chopped
- 1 tsp chopped fresh ginger
- 1 tbsp soy sauce
- 2 tbsp stock (actually we had no stock on hand this time around and used some white wine instead, which tasted just fine. You could use both. Most similar recipes we've looked at call for sherry, but that's not something that we usually have on hand, and white wine does the trick)
- Handful of cashews

Slice the steak into strips as thin as possible and put them in a bowl with the oyster sauce, chili oil, and some generous grindings of black pepper. Let marinate for at least 30 minutes. If you're making rice, you'll want to get this started before you start cooking the stir fry, which cooks up quite quickly (especially if you want brown rice, which takes around 45 minutes to cook).

Heat the oil over medium heat in a cast-iron skillet or wok (both are great for stir fries but if you don't have either any skillet will do). When it's hot, add the beef, making sure to turn the pieces over occasionally and cook until just cooked through (about 5 minutes). Using a slotted spoon, remove the beef from the pan and set aside on an extra plate.

Add a little more oil if needed and put the broccoli and carrots in the skillet. Cook for 5 minutes, then add the green onions. Cook until the broccoli and carrots are tender (about 8-12  minutes total, longer if the recipe size is increased). Remove the vegetables from the skillet and put them on the plate with the beef.

To make the sauce, add the stock and/or wine, soy sauce, garlic, and ginger to the pan. Cook until the garlic and ginger are fragrant and the sauce is slightly thickened, then put the beef and vegetables back into the skillet, mix well, and when everything is warm and coated in sauce, serve over rice. Sprinkle a handful of cashews on top, if desired.

1 comment:

  1. Nice recipe! Based on your images, your recipe looks really inviting and I think it's very delicious! I would like to cook this for my dinner later. Thanks for sharing your recipe!

    Easy Stir Fry